Robin Hood Prize Winning Recipes

, PRIZE WINNING
RECIPbS
~ SELECTED BY
Robin Rood
PRIZE WINNING
RECIPES
SELECTE D B Y
PRICE $ 1.00
Robin Hood Flour Mills Limited

MOOSE JAW SASKATOON CALGARY VANCOUVER
WINNIPEG TORONTO BUMBERSTONE QUEBEC MONCTON
MONTREAL
PRINTED I CANADA
Copyright by Robin Hood Flour Mills Limited, 1947 • Revised 1950, 1953
• All rights reserved
PHOTOGRAPHY BY ARNOTT & ROGERS. MONTREAL

LITHOGRAPHED BY ASHTON-POTTER LIMITED. TORONTO & MONTREAL.
Helpful Hints For All Your Baking .... .. . . 6
BREAD ........ . . . .......................... . . 8
ROLLS AND FANCY BREADS .... . .... . . . . .. . . 28

Basic Yeast Sponge ........................ . 28
Variety Breads ...... . ........ . ..... . .. . ... . 30
Basic Sweet Dough . .. .. ............. ..... . . 33
Rolls . . .. . . . .. . .... . . . ........... .. .. ... .. . 35
Fancy Sweet Dough Breads ...... . ....... . .. . 43
QUICK BREADS .... . ....... ... ..... . . . . .. ... . 49
CAKES .... .. ..... . ... . . . ......... . .... . ..... . 64

Butter Cakes .............................. . 67
Sponge and Angel Cakes ..... . . . ........... . . 75
Fruit Cakes . . . .............. . ........ . .... . 82
COOKIES ... . ......... . . . ............. .. ..... . 87

Rolled Cookies .... . .. ... . . . . ... . ...... . ... . 88
Refrigerator Cookies .. . ... . ........ . ....... . 91
Drop Cookies .......... . .... . ............ . . . 92
Pan or Bar Cookies . ........ . ......... . . . .. . 97
contents PASTRY .
Secrets of Making Pastry ......... . ......... .
lOO
lOO
General Directions . . . . ................... . . . 101
Two-Crust Pies ... .. ...... .... .. .. . . ....... . 104
One-Crust Pies . . . . . ... . ..... ... . . ... . .. . .. . llO
Individual Pies and Tarts ... .... . . ... ...... . . ll6
SPECIAL NOTICE
l pa.,ku~ .. of faat rising PUDDINGS ..... ..... ... .. .. . ll9

dry y .. ust (d .. hydrat ..d) is Baked Puddings .......... . ll9
equivalent to I cak .. of Steamed Puddings ... . .............. . 127
fresh compreaaed yeaat. Double-Boiler Puddings .. . .......... . 128
To use fast rising dry
yeast- d isaolvf" each
CAKE MIX MAGIC . 131
package in ~ c'up of
lukewarm water to which
Cakes . . .......... . ............... . 132
l teaspoon of sugar haa Cookies and Small Cakes . . .. . ..... . ... . .... . 140
been added and allow to Puddings ............. . . . ......... . ...... . 143
atand 20 minutf"8. Tea and Luncheon Specialties . . .. . .. . . . ... . . . 146
This lukewarm watf"r
should be part of th .. FROST! GS, FILLI GS AND SAUCES ...... . 150
total liquid callf"d for in
Frostings .......... . .. . ................... . 150
the reciPf" do not fur-
ther r ..duc·e the total
Fillings ....... . ... . .............. . ........ . 153
liquid. Sauces .............. . .. . .............. . . . . . 154
INDEX .............. . .............. . ... . .... . 158

<
W HERE in the world is there a place nicer than a big sunny
kitchen full of the warm fragrance of freshly baked bread or the
spicy, teasing sweetness of molasses cookies?
And where is a woman happier than in her own kitchen creating
all that goodness, bestowing it with a bountiful hand upon admiring
family and friends?
During the time we've been collecting prize winning recipes for
you from home-baking contests across the country, we've been
thinking about this happy woman, who is, or ought to be, you. We've
had a wonderful experience, and, with you in mind, we've selected
the most tempting recipes from the thousands of winners.
The amazing thing is ••• in more than ten thousand home-baking
contests ••• four out of every five of the first prizes awarded went to
women wlio consistently bake with RoBIN HooD VITAMIN
ENRICHED FLOUR!
That's why we're sure these recipes we have assembled will be
winners for you. After all ... tempting dishes are easy to make
right with RoBIN HooD VITAMIN ENRICHED FLOUR.·
We hope this hook will he your gold mine of bright ideas, your
friend in deed ••• that nobody can ever borrow it from you without
being made to cross her heart and hope to die that she'll bring it
back next day!
If you ever have a baking problem or cooking difficulty that this
book doesn't solve, won't you write me? For I shall he right here,
still working on new recipes and methods for you, and I should love
to hear from you.
e
Getting BetUlg to Bake
I. Read recipe through.
2. Preheat oven for specified temperature.
3. While oven is heating, prepare pans.
4. Assemble all ingredients.
5. Measure.
6. Mix ingredients as directed, following directions carefully.
7. Test oven for proper temperature, then bake as directed.
Temperature Chart ·
275° F. to 325° F. - Slow oven
325° F. to 375° F. - Moderate oven
375° F. to 400° F. - Moderately hot oven
400° F. to 450° F. - Hot oven
450° F. to 500° F. - Very hot oven
1Jtell8illl
If pans are warped, unevenly darkened or too deep for the amount of food
placed in them you will have uneven baking and browning. If possible, use the
type of utensil suggested in the recipe.
Table ol Common Mea~~urements

3 teaspoons .......... . 1 tablespoon
16 tablespoons ......... . 1 cup
4 tablespoons ......... . ~cup
2 tablespoons ......... . VB cup
12 tablespoons ......... . %:cup
2V2 cups ............ . 1 pint
5 cups .............. . 1 quart
2 tablespoons ......... . 1 liquid ounce or Vs cup
8 ounces .............. . 1 cup
Accurate Mea~~urements are Important 1

To insure consistently good results, standard measuring cups and spoons
should be used. Measure all ingredients carefully, following methods described
on page 7.
Eggs vary in size. The recipes in this book are planned for large, fresh eggs.
If necessary, use an equivalent amount of small eggs.
6
?ltea4eveUe9 ~UeU
TO MEASURE FLOUR
Step 1 Step 2 Step 3
Before measuring, sift To measure, lift flour Level off cup with straight
flour through large open lightly by spoonfuls knife. Do not shake or
sifter onto square of paper. into cup. pack it.
TO MEASURE TO MEASURE
TO MEASURE BAKING POWDER
LIQUIDS SHORTENING
~~
Pour liquid into cup, set To measure baking pow-
on a level surface or hold der, fill spoon, then level
to eye level. Fill to with knife as shown above.
measuring line indicated By tablespoonfuls - fill Use same method for
on cup. tablespoon with softened baking soda, sugar, salt
shortening, level off with and spices.
TO MEASURE knife.
HARD SHORTENING Larger quantities- use "water displacement" method
explained below.
1lb.= 2 cups U lb.= Y2 cup
Y2lb.= 1 cup Ys lb.= U cup EXAMPLE OF MEASURING IN WATER
For Y2 cup of shortening,
fill a measuring cup half
full with cold water. Add
shortening in pieces, pres-
sing them under the
water until the water
level reaches the 1-cup
mark. Pour off the water
and use the Y2 cup of
shortening. This method
may be used to measure
any fraction of a cup.
~eaed P~tate~tta~e
I(Jit t~ 'ifJ~ole "Jam"'
W HEN YOU BAKE WITH RoBIN HooD VITAMIN ENRICHED FLOUR you not
only get the finest baking results-you are also helping to protect and improve
your family's health.
For RoBIN HooD FLOUR is scientifically enriched with three HB" vitamins
and the mineral iron-four food elements that are vitally important in
promoting and maintaining greater energy, healthier nerves, better appetites,
sturdier growth.
Vitamin enrichment is, however, just one of the ways in which we at
RoBIN HooD are continually ~~reaching for perfection"-to bring you the
finest, purest, most wholesome flour possible.
Today, besides bringing you greater health benefits, RoBIN HooD VITAMIN
ENRICHED FLOUR has even better baking qualities than ever before. For
we've just spent over $1,000,000 on the most modern milling equipment
made in the world. We wish you could see how these wonderful machines
wash, dry, test every ounce of RoBIN HooD FLOUR under the most hygienic
conditions-to produce a flour as perfect as modern science can make it.
So use your RoBIN HooD VITAMIN ENRICHED FLOUR with carefree con-
fidence. Just follow the recipes in this book. Each one has been especially
developed for RoBIN HooD FLOUR, and tested time and again.
The recipe that pleases us most is RoBIN HooD's Rolled Dough Method
of Breadbaking (page 10.) This patented method is so simple and sure that
even if you've never made bread before, you can turn out perfect loaves.
Takes just six hours from flour bag to bread box (less time than any other
method) and for three and a half of those six hours, the bread looks after
itself. You're free to do as you wish.
Just one tip! Before you start to bake bread this new, quick way-be sure
you have the right flour ... a flour which absorbs moisture to a high degree,
has ~~oven-spring", and a delicious fine wheat flavor. We believe no flour can
fill all these requirements as well as RoBIN HooD VITAMIN ENRICHED FLOUR.
We guarantee it-or your money back plus 10%.
8
NEW ROLLED DOUGH METHOD
(Yield: 4 loaves )
STARTING POINTERS
Have flour and ingredients at warm room temperature (75°F. or over).

Assemble all ingredients and utensils.
2 cups milk 4 teaspoons salt

2 cups cold water 6 tablespoons granulated sugar
2 packages dehydrated fast-rising 4 tablespoons soft shortening
dry yeast OR 2 fresh compressed (butter, lard or vegetable shorten-
yeast cakes in g)
About 11 cups sifted RoBIN HooD
VITAMIN ENRICHED FLOUR
NOTE: If desired, in place of 2 cups milk and 2 cups water; all water, part potato water or
combination of all three may be used. However, as milk improves texture and quality
of bread, the use of 2 cups of milk in the combination is recommended, or the addition
of dry milk powder.
METHOD
Scald milk. Add cold water. (If other liquids are used, heat to lukewarm.
There should be 4 cups of liquid. ) Measure 1 cup of liquid into small bowl.
Test for lukewarm (see picture page 14). When lukewarm, add dehydrated
yeast and 2 teaspoons sugar. Let bubble 20 minutes. (If compressed yeast
10
BREAD
is used, crumble cakes into water and blend. Let bubble 20 minutes.) To
remaining 3 cups of liquid, add salt and sugar. Mix. Let stand until lukewarm.
Sift flour, then measure 10)i cups into large mixing bowl. (Put remaining
~ cup aside to be used later if needed.) Make well in centre of flour. Add
shortening and dissolved yeast to lukewarm liquid. Mix well. Pour into well
in flour. Stir until flour is dampened. Remove spoon. With one hand mix
dough in bowl using swinging rotary motion (see page 15). Continue mixing
for 5 minutes. Dough will be sticky at first, but at the end of 5 minutes it
should be smooth and come away readily from inside of bowl. If it does not,
add a little of the reserved flour and mix until it does come away from the
bowl readily.
Turn out on greased board or table top. No more flour should be added.
Knead 8 minutes (see page 16). Put dough in warm, lightly greased mixing
bowl. Cover with cheesecloth or factory cotton which has been slightly
dampened with warm water. Put dry tea towel on top. Let rise at warm room
temperature, 75° to 85° for 2 hours or until double in bulk. Punch down (see
page 17). Turn out on lightly greased bakeboard. Cut into 4 even pieces with
greased, sharp knife. Form each piece into ball, turning cut surfaces under.
Cover. Let stand 15 minutes (see page 18). Grease loaf pans. Shape balls of
dough into loaves (see pages 19 and 20). Place in pans, cover and let rise at
warm room temperature 1,72 hours. One half hour before rising is finished
preheat oven to 425°F. (Hot oven.)
When loaves have risen, place in hot oven (425°F.) (see page 22). Bake 15
minutes, then reduce heat to 375°F. Continue baking for 35 minutes longer.
Remove from pans onto wire rack. Brush with melted butter or shortening.
Allow to cool uncovered.
Whole Wheat Bread: Follow recipe above, but in place of 11 cups RoBIN
HooD VITAMIN ENRICHED FLOUR use 5 cups fine whole wheat flour and 6
cups RoBIN Hoon VITAMIN ENRICHED FLOUR.
Economy White Bread: Good quality bread may be made with less yeast
if longer rising periods are allowed. Follow above recipe for White Bread,
using 1 package of dehydrated yeast or 1 yeast cake instead of 2. Allow dough
to rise for 3 hours and loaves for 2 hours.
11
Assemble all utensils. This saves time and steps later. The following list
includes all necessary equipment and utensils.
2 standard measuring cups l flour sifter

l wooden mixing spoon l double boiler
I large mixing bowl (3 to 4 qt. size) l rolling pin
l medium bowl l pastry brush
l small bowl 4 loaf pans

l set of measuring spoons l square cheesecloth or factory
l kitchen knife l large tea towel (cotton
l teaspoon wax paper
12
BIB D
J Before measuring, sift flour into bowl or onto piece of waxed paper.
The sifting of flour is important, as it makes the flour uniformly light
to measure.
2 Measure 1074: cups sifted flour into large bowl. Measure another %
cup and reserve. Level off top of cup with straight knife or fill to degree
indicated in the recipe. Level measurements are essential for success.
13
Test for Lukewarn1 Temperature. Put a drop of the lilJuid on inside of
wrist over heavy veins. If (iquid feels neither warm nor cold- it is
lukewarm. (See illustration. ) Make this test several times to be sure.
Temperature is the most important single factor in making all yeast

3 doughs- whether bread or rolls.
All ingredients should be at room temperature. The best temperature
is 75° to 85°F.
Liquid must be lukewarm when combined with yeast. If liquid is
below lukewarm temperature, yeast will not develop. Too hot liquid
may kill the yeast. So always make the test for lukewarm described here.
When 1 cup of liquid in bowl is lukewarm, add 2 packages of dehydrated

4 yeast and 2 teaspoons of sugar or crumble into it 2 compressed yeast
cakes and blend. Let stand 20 minutes.
14
liE D
Have mixing bowl warm (not hot). Use a large wooden spoon for first
mixing. After flour is dampened remove spoon and scrape off as shown
above.
Now use hand to mix and blend dough into smooth mass. Use a rotary
swinging motion as illustrated above. Dough will be sticky at first but
after five minutes it should be smooth and come away readily from
inside of bowl. If it does not, add some of reserved flour and mix again.
15
Knead dough on bakeboard, lightly greased to prevent dough sticking
7 and keep it smooth. To knead dough, fold outside edge of dough over
toward you (see picture), and push dough away from you, using the
heels of your hands.
Now turn dough quarter way round (see picture), fold over toward you,
push, using heels of hands. Repeat and continue using steady rhythm
for length of time required in recipe. If dough should stick a little,
grease board again.
BREAD
Put dough to rise in lightly greased warm (not hot) bowl. Cover with
cheesecloth or factory cotton which has been slightly dampened with
warm water. (Damp cloth keeps dough moist and prevents crust from
forming.) Put dry tea towel on top. During rising period dough should
stand at room temperature (75° to 85° F.). Do not put on radiator or
near hot stove. Bowl should be away from draughts. A temperature
higher than 85° may cause dough to sour; below 70° may cause dough
to become chilled and delay action of yeast. When risen. dough should
be double its original bulk.
At end of rising period, punch dough down, using fist as shown m

this picture. Punch several times to let gas escape.
17
Grease bakeboard lightly and turn out dough on board. Using sharp
greased knife, cut dough into four even pieces. If baking pans are not
uniform cut dough into suitable sizes for pans.
Form each piece of dough into a smooth ball, turning cut surfaces
under, as shown above. This prevents gas from escaping. Cover balls
of dough with towel. Let stand 15 minutes. While balls are standing
grease bread pans.
18
BREAD
Step l. With rolling pin, roll dough out to uniform thickness, stretching
13 by hand to form rectangle approximately 9 x J 2 inches. Make certain to
break down all gas bubbles in the outer edge of the dough.
Step 2. From upper edge, roll dough toward you, jel1y roll fashion, sealing
14 dough with heel of hand after each roll of dough. (About four turns will bring
you to last seal.) Be sure to seal fmal seam on bottom of loaf.
Step 3. Seal ends of the loaf by using the side of the hand to get thin
15 sealed strip.
Step 4. Fold sealed ends of loaf under, using fingers, as above. Avoid
tearing dough.
20
BREAD
Step S.Place shaped loaf, with seam side down, in well greased bread pan.
Cover loaves with damp cloLh, with tea towel on top. Let rise at warm
room temperature (75° to 85°) 1!/:2 hours or until double in bulk.
21
ID Before baking bread, have oven preheated to required temperature (425°F.-
hot oven, if 4 loaves are to be baked at one time, or 400°F.-mod erately hot
oven, if fewer loaves are to be baked).
When loaves have risen to double in bulk, put into preheated oven, arrange
in oven so there will be sufficient space around pans for heat to circulate
freely.
Bake bread at 425°F. for 15 minutes. Then reduce heat to 375°F. This
reduced temperature allows bread to bake through without browning crust
too quickly. After 25 minutes from beginning of baking time, pans should be
turned in oven once to insure even baking. Allow bread to bake 50 to 55
minutes altogether. When done, bread should sound hollow when tapped on
bottom of loaf.
When bread is baked remove from pans and place on wire racks to cool.
While still hot, brush top of loaves with melted butter or use a piece of clean
cloth dipped in melted butter.
When bread is cold place in a clean ventilated bread-box.
22
BREAD
OVERNIGHT "SPONGE" METHOD
(l package yeast for 4 loaves)
To be mixed at night To be added next morning
3 cups water 1 cup milk

1 yeast cake or package of yeast 4 tablespoons granulated sugar
2 tablespoons granulated sugar 4 teaspoons salt
4 tablespoons soft shortening 47,t cups sifted RoBIN HooD VITAMIN
6 cups sifted RoBIN HooD VITAMIN ENRICHED FLOUR
ENRICHED FLOUR
Heat water to lukewarm. Test for lukewarm. (See page 14. ) Add yeast cake
and sugar. Allow to stand 30 minutes. Add shortening to liquid. Measure
sifted flour into warm bowl. Gradually add liquid, mixing with spoon. Beat
for two minutes. Cover with damp towel, then with heavy blanket, wrapping
well around bowl. Allow to stand overnight.
Next Morning
Scald milk. Add sugar and salt. Let stand until lukewarm. (Page 14. ) Pour
into overnight sponge. Mix well. Add 47,t cups sifted RoBIN HooD FLOUR.
Using large spoon (preferably wooden), mix flour with sponge until just
blended.
Remove spoon. With one hand mix dough in bowl using swinging rotary
motion. (See illustration page 15. ) Continue mixing for 5 minutes until dough
becomes a smooth ball. If sticky after 5 minutes, add more flour, )i cup at
a time.
Proceed as directed in recipe for White Bread (New Rolled Dough
Method), on page 10.
Note:- Loaves of Overnight Bread may require longer rising. Let rise 1)1
to 2 hours or until doubled in bulk. If desired, )i of the dough may be used
to make Pan Buns, page 35.
23
Now RoBIN HooD introduces a new taste treat- full-flavoured, nourishing
Oat Bread! Make up a batch and give your family something to talk about
for days. It's not white bread; it's not brown bread. It has a taste all its own
and you'll love it!
RoBIN HooD OATS are pan-dried for finer flavour. After your family has
tasted their true, nutty goodness in oat bread they'll be coming back for
more!
For extra nourishment, RoBIN HooD OATS can't be beat. They are an excellent
source of Vitamin B1 which is needed by the body for growth, normal func-
tioning of the nervous system, and maintenance of good appetite and normal
digestion. RoBIN HooD OATS can supply a good portion of the iron and
phosphorus needed each day by the body for good blood and strong bones
and teeth.
As a piping hot porridge with brown sugar and cream; in cookies, quick-
breads, muffins, puddings, meat loaves and crusty, fragrant, mouth-watering
Oat Bread, RoBIN HooD OATS will prove to be an indispensable item on your
pantry shelf!
24
.
• . 1
.
t,
BREAD
--....
1 u ......._SHORTENING '------'
-----=-
Assemble all ingredients ready to be measured. The ingredients required are:
3 cups Quick Robin Hood Oats 2 packages fast-rising dry yeast
2% cups boiling water OR 2 cakes compressed yeast
~cup light molasses .7'2 cup lukewarm water
2 tablespoons sugar 2 teaspoons sugar
2 Y2 teaspoons salt 6 Y2 cups sifted RoBIN HooD
3 tablespoons soft shortening VITAMIN ENRICHED FLOUR
Y2 cup cold water
2
Assemble all utensils. This saves time and steps later. The following list
includes all necessary equipment and utensils:
2 standard measuring cups l flat-sided kitchen knife
l large mixing bowl (3 to 4 quarts) l flour sifter
l smaller bowl for flour l rolling pin
l small bowl for yeast l square of clean cheese cloth or
l large mixing spoon factory cotton, size of tea towel.
l set measuring spoons (A thin tea towel may be used in
l pastry brush place of cloth)
l rubber spatula 3 one-pound loaf pans
l teaspoon
25
Pour 272 cup boiling water o -er 3 cup Robin Hood Oat . Add 7.1 cup light
mola e , 2 Yz tea poon alt, 2 table poon ugar and 3 tablespoons soft
hortening. Blend.
4 ea ure Yz cup lukewarm water into mall bowl. To test for lukewarm; put a
drop of water on in ide of wrist over heavy veins. If liquid feels neutral-
neither warm nor cold-it i.s lukewarm. :Make this test several times to be
ure. Di olve 2 tea poon ugar in lukewarm water. Sprinkle two packages
of dehydrated yea t over water. Allow to stand 15 to 20 minutes. Then stir.
(If compre ed yeast cake are u ed, crumble them into the water and blend.)
Before mea uring, ift flour into bowl or onto piece of waxed paper. The
ifting of flour i important as it make it uniformly light to measure. 6Yz cups
of ifted RoBL HooD VITAJ\IL E J. RICHED FLOUR are required. To measure,
lift flour lightly by poon ful into cup. Level off top of cup with straight edge
of knife. Level measurement are essential for su~cess.
26
~·- -
BREAD
6
Cool oat mixture with Y2 cup cold water. When oat mixture is lukewarm
(Use test-Step 4, Page 26), add dissolved yeast and blend.
7
Add all flour and stir until enough flour has been blended in so that it can be
mixed by hand. Remove spoon and scrape off. Make sure your hands are
clean before you start mixing by hand.
T '
8
With one hand start mixing dough in bowl, using swinging, rotary motion,
gradually forming dough into one large smooth ball. Continue for five minutes.
Turn out ball of dough and any flour still left in bowl onto bakeboard or
enamel-topped table. Work this flour into the dough as you knead.
For kneading, rising, shaping and baking instructions turn to page 16 and
follow instructions from Step No. 7 to Step No. 19.
This recipe yields 3 loaves of bread.
27
"One, two, three or four kinds of bread made from one bowl of Basic Yeast Sponge"
STARTING POINTERS
1.. From the recipes which follow select the kinds of bread you wish to make.
2. Have room temperature at 75° to 85°F. for best results.

3. Assemble all ingredients and utensils. Have flour and shortening at room
temperature. Prepare ingredients for variety breads in advance. (See
recipes on pages 31 and 32.)
2 cups milk 4 teaspoons salt

2 cups cold water 4 tablespoons soft shortening
2 packages dehydrated OR 4Y2 cups sifted RoBIN HooD
2 fresh compressed yeast cakes VITAMIN ENRICHED FLOUR
6 tablespoons granulated sugar
NOTE: Y2 cup dried milk powder may be added to the flour and 4 cups water used instead of
2 cups milk and 2 cups water.
Scald milk. Remove from stove, add cold water; remove l cup liquid and allow
to stand until lukewarm. When lukewarm (see test for lukewarm, page ll),
add 2 teaspoons sugar and dehydrated yeast. Allow to bubble 20 minutes.
Blend. (If compressed yeast is used, crumble into lukewarm water; blend and
allow to bubble 20 minutes.)
To remaining 3 cups of liquid add sugar and salt. Stir and allow to cool to
lukewarm. Add soft shortening and dissolved yeast.
Sift flour, then measure into large mixing bowl. Make well in centre of flour,
then add liquids. Mix with large spoon and beat for 3 minutes.
You will now have in your mixing bowl6 cups of sponge, which can be used
in any of the following ways:
28
"Crusty, tangy CHEESE BREAD served wtth a crisp,

tasty salad ... a combination hard to beat!"
Recipe on page 31.
(lloaf)
1}/z cups Basic Yeast Sponge 1 teaspoon cinnamon

% cup dried prunes 7.4' teaspoon allspice
Boiling water 7.4' teaspoon cloves
1 tablespoon brown sugar 1 egg, beaten
1% cups sifted RoBIN HooD VITAMIN ENRICHED FLOUR
Have yeast sponge in warm bowl. Pour boiling water over prunes and let
soak for 10 minutes. Drain, pit and cut prunes in small pieces. Add brown
sugar, spices and beaten egg. Add to sponge, mix well and add flour. Mix for
5 minutes. Turn out on lightly floured bakeboard and dust dough lightly with
flour (using sifter). Knead, put to rise, shape, place in greased loaf pan, put
to rise again. (See illustrations, pages 16 to 21.) Bake in preheated hot oven,
(425°F.), for 15 minutes. Then reduce to moderate (375°F.), and bake 35
minutes more.
(lloaf)
1Yz cups Basic Yeast Sponge 1 teaspoon grated lemon rind

Yz cup washed and dried raisins 7.4' cup chopped nuts
73 cup chopped mixed peel 1 teaspoon maraschino cherry juice
4 sliced maraschino cherries (if desired)
1 tablespoon grated orange rind 1 egg (beaten)
1% cups sifted RoBIN HooD VITAMIN ENRICHED FLOUR
To Basic Sponge add combined raisins, peel, cherries, orange and lemon rind,
nuts, cherry juice and beaten egg. Mix well and add flour. Mix for 5 minutes.
Turn out on lightly floured bakeboard and dust dough lightly with flour
(using sifter) . Knead, put to rise, shape, place in greased loaf pan, put to rise
again. (See illustrations, pages 16 to 21. ) Bake in preheated hot oven, (425°F. ),
for 15 minutes. Then reduce to moderate (375°F.), and bake 35 minutes more.
30
ROLLS AND FANCY BREADS
(I loaf)
lYz cups Basic Yeast Sponge 1 tablespoon granulated sugar

~ cup unstrained orange juice Yz cup washed and dried raisins
2 tablespoons grated orange rind 1 egg, beaten
2 teaspoons grated lemon rind
1~ cups sifted RoBIN HooD VITAMIN ENRICHED FLOUR
Have yeast sponge in warm bowl. Combine orange juice, orange and lemon
rind and sugar. Simmer for 5 minutes over low heat. Remove from stove and
add raisins. Allow to cool. Add beaten egg. Add to sponge, mix well and add
flour, mixing for 5 minutes. Turn out on lightly floured bakeboard and dust
dough lightly with flour, (using sifter). Knead, put to rise, shape, place in
greased loaf pan, put to rise again. (See illustrations, pages 16 to 21.) Bake in
preheated oven of 425°F., (hot), for 15 minutes. Then reduce to 375°F.
(moderate) and bake 35 minutes more.
(lloaf)
1Yz cups Basic Yeast Sponge Yz cup grated nippy cheese

1Yz cups sifted RoBIN HooD VITAMIN ENRICHED FLOUR
To basic yeast sponge add cheese and flour. Mix for 5 minutes. Turn out on
lightly floured bakeboard and dust dough lightly with floa:r, (using sifter).
Knead, put to rise, shape, place in greased loaf pan, put to rise again. (See
illustrations, pages 16 to 21.) Bake in preheated oven of 425°F. (hot) for 15
minutes. Then reduce to 375°F. (moderate), and bake 35 minutes more.
31
(2 loaves)
"Sliced thin, spread with butter-as good as cake!"
1 cup milk 1 teaspoon grated orange rind

1 cup cold water 2 tablespoons soft shortening
1 package dehydrated fast-rising 5 ~ cups sifted RoBIN HooD
dry yeast OR VITAMIN ENRICHED FLOUR
1 fresh compressed yeast cake 1 cup washed and dried raisins
2 teaspoons salt ~ to Y2
cup finely shredded peel
4 tablespoons granulated sugar ~ cup sliced maraschino cherries
Scald milk. Add cold water. Measure Y2 cup of the liquid into small bowl.
Test for lukewarm. (For lukewarm test see page 14.)
When lukewarm add 1 teaspoon sugar and dehydrated yeast. Let bubble
10 minutes. Blend. (If compressed yeast is used, crumble into water and blend.
Let bubble 10 minutes).
To remaining 1Y2 cups liquid add salt, sugar and orange rind. Mix and let
stand until lukewarm.
Sift flour, then measure into large mixing bowl. Prepare fruits and add to
flour. Make well in centre of flour mixture.
Add shortening to lukewarm liquid, then add dissolved yeast. Mix well.
Pour blended liquids into well in flour and fruit mixture. Stir until flour is
dampened.
Remove spoon. With one hand mix dough in bowl, using swinging rotary
motion. (See illustration page 15.) Continue mixing for 5 minutes until dough
becomes a smooth ball.
Proceed as directed in White Bread (New Rolled Dough Method), on

page 10.
32
~ .;
.
··:·
- - -. \
- ·. ·.
. .
'
- .. "
'
.
. ·. •. . .
. . l ....._
'-
ROLLS AND FANCY BRBADS
"For Rolls or Fancy Breads"
STRAIGHT METHOD:
1 cup milk 2 teaspoons salt

8 cups sifted RoBIN HooD Y2 cup sugar
VITAMIN ENRICHED FLOUR 4 tablespoons soft shortening
1~ cups cold water (butter, lard, or vegetable shortening)
2 packages dehydrated yeast OR 2 eggs, well beaten
2 fresh compressed yeast cakes
NOTE: For Whole Wheat Rolls use 4 cups sifted ROBIN HOOD VITAMIN ENRICHED
FLOUR and 4 cups fine Whole Wheat Flour.
Scald milk in saucepan. Add cold water to scalded milk. Measure 1 cup of
combined liquids into small bowl and test for lukewarm temperature. (See
page 14.) When lukewarm, dissolve 2 teaspoons sugar in it and add dehydrated
yeast. Let bubble 15 to 20 minutes. Blend. (If compressed yeast is used,
crumble into 1 cup lukewarm water. Blend and allow to bubble 15 to 20
minutes.) Sift flour, then measure into large mixing bowl. Make well in centre.
To 1~ cups liquid left in saucepan add salt, sugar, shortening, and eggs.
Add dissolved yeast. Mix well. Pour liquids into flour. Stir until liquid dis-
appears (about one-half minute). Remove spoon. With one hand mix dough
in bowl, using swinging rotary motion. (See illustration, page 15.) Gradually
form dough into smooth ball, then knead in bowl for 5 minutes. Brush top
with melted shortening. Cover with damp cloth and then with dry cloth and
allow to rise at warm room temperature, 75° to 85°, for 2 hours or until
double in bulk. Do not set bowl on radiator or in hot place. Keep away from
draughts.
When dough has risen until doubled in bulk, punch down several times in
bowl. (Page 17.) Remove dough to greased bakeboard for shaping into rolls
or fancy breads, as directed in any selected recipe from pages 35 to 46.
This recipe makes sufficient dough for 4 dozen rolls or 4 fancy breads.
33
REFRIGERATOR METHOD:
Follow recipe above for straight method but use 2>-i cups water instead of
1 cup milk and 1>-i cups water. Follow directions above. After kneading for
2 minutes, place dough in greased bowl, large enough to allow dough to rise
at least one-third. Brush top with melted shortening and cover bowl with
well-greased waxed paper and tight fitting lid or refrigerator bowl cover.
(This prevents dough from forming a crust.) Place in refrigerator. Dough
may be used after 8 hours or any time within one week.
When rolls or sweet breads are to be made, remove just enough dough
from bowl for one baking. Form into a ball (see illustration, page 18) and allow
to rest 15 minutes. Then shape into rolls or fancy breads as directed in any
selected recipe from pages 35 to 46. Cover remainder in bowl at once and store
in refrigerator again. If dough rises too much while in refrigerator, punch
down occasionally.
Follow Basic Sweet Dough but increase shortening to 6 tablespoons and use 3
eggs. Use as directed in Basic Sweet Dough. This may be made by the refri-
gerator method if water is used instead of milk.
NOTE: Flour bakeboard when shaping into rolls, etc., as dough is slightly soft.
Follow Basic Sweet Dough, but increase shortening to Yz cup and sugar to
%cup. Use 4 eggs. Use as directed in Basic Sweet Dough. This may be made
by the refrigerator method if water is used instead of milk.
NOTE: This dough is particularly suitable for Coffee Cakes, Fancy Rolls, etc. Flour bakeboard
when shaping into rolls~ etc. as dough is soft and slightly sticky. It may be rnanaged
more easily, if, before shaping, the piece of dough to be used is lightly sprinkled with
flour. Use sifter for this.
34
ROLLS
"Break-apart rolls-light and feathery"
USE 7i Basic Sweet Dough (Straight, or Refrigerator Method, page 33)
or
7i Basic Rich Sweet Dough (Straight or Refrigerator Method, page 34)
or
7i Bread Dough (page 10).
Yield:-16 buns
Grease an 8 x 8 x 2 inch cake tin. Cut dough in half. Roll each piece forming it
into a cylinder 10 inches long. With sharp greased knife or scissors, cut each
cylinder into 8 pieces of uniform size. Roll pieces of dough into balls under
palm of hand, pressing gently.
If dough is sticky, dust lightly with flour before rolling. Place balls in rows
in greased cake tin. Brush with melted butter on sides between buns so
they will be easier to separate when baked. Cover buns with dampened cloth
and a dry cloth on top. Let rise in warm room temperature 75° to 85°F. until
buns are double in bulk. About 20 minutes before rolls are ready to bake,
heat oven to 375 degrees F., moderately hot oven. When risen, bake for 20
minutes or until golden brown. Turn out on rack. Brush with melted butter.
Do not separate buns until just before serving.
"Folded buns that build a reputation"
USE 7iBasic Sweet Dough (Straight or Refrigerator Method, page 33 )

Yield:-1 dozen rolls.
or
7i Bread Dough (page 10). Yield:-1Yz dozen rolls.
Grease baking sheet. With greased rolling pin, roll dough out to 7i" thickness.
Cut in rounds with 2 Yz" biscuit cutter. Brush centre of rounds lightly with
melted butter. Crease heavily with dull edge of table knife, just off-centre.
Fold over with top half slightly overlapping bottom. Press edges together.
Place fairly close together on well-greased baking sheet. Cover with dampened
35
cloth and a dry cloth on top, and allow to rise at warm room temperature,
75° to 85°F., until double in bulk (about 2 hours).
About 20 minutes before rolls are ready to bake, heat oven to 375°F.,
moderately hot. When risen, bake for 20 minutes or until golden brown.
Turn out on wire rack and brush with melted butter.
NOTE: Any small pieces of dough left after cutting rounds may be used for Cloverleaf Rolls
below.
"Sure and they'd please any Irishman"
USE )i Basic Sweet Dough (Straight or Refrigerator Method, page 33)

Yield:-! dozen rolls.
or
7i Bread Dough (page 10) Yield:-172 dozen rolls.
Grease muffin tins. Snip off small pieces of dough with greased scissors.
Shape into balls. Dip in melted butter. Place three in each section of muffin
tin. Cover with dampened cloth and a dry cloth on top and allow to rise at
warm room temperature, 75° to 85°F., until double in bulk (about 2 hours).
About 20 minutes before rolls are ready to bake, heat oven to 375°F.,
moderately hot. When risen, bake for 20 minutes or until golden brown.
Turn out on wire rack and brush with melted butter.
"A quick twist-adds variety to your roll basket"

Yield:-! dozen rolls.
or
)i Bread Dough (page 10) Yield:-172 dozen rolls.
Grease baking sheet. With greased rolling pin, roll dough out to rectangle
12" x 6" and about )i" thick. (It will be easier to roll to this shape if dough is
first squeezed into a long roll with hands.) Brush lightly with butter and fold
36
over to make a 6" square. Cut into strips Yz" wide and 6" long. Twist. Hold
one end of twisted strip down on baking sheet with finger. Wind strip around
and around. Tuck end underneath. Cover with dampened cloth and then
dry cloth and allow to rise at warm room temperature (75° to 85°F.) until
doubled in bulk (about 2 hours). Bake in preheated oven of 375°F. for 20
minutes. Turn out on wire rack and brush with melted butter.
"Butter does fly when you serve these!"
USE ~ Basic Sweet Dough (Straight or Refrigerator Method, page 33)

or
~ Bread Dough (page 10) Yield:-1Yz dozen rolls.
Grease baking sheet. With greased rolling pin, roll dough out to rectangular
shape ~" thick, 5" wide and 24" long. (It will be easier to roll to this shape
if dough is first squeezed into long roll with hands.) Brush with melted butter.
Roll up jellyroll fashion. Cut into pieces 2" long. Press across centre of each
piece with knife handle. Place on greased baking sheet. Cover with dampened
cloth and then dry cloth and allow to rise at warm room temperature, 75° to
85°F., until double in bulk (about 2 hours). Bake in preheated oven of 375°F.
for 20 minutes. Turn out on wire rack and brush with melted butter.
"A strip of dough tied in a knot"
USE: ~ Basic Sweet Dough (Straight or Refrigerator Method, page 33)

or
~Bread Dough (page 10) Yield:-1Yz dozen rolls.
Grease baking sheet. Cut off pieces of dough and roll under your hand to little
cylinders Yz" thick and 6" long. Tie in knots. Place on greased baking sheet.
Cover with dampened cloth and allow to rise at warm room temperature,
75° to 85°F., until double in bulk (about 2 hours). Bake in preheated oven of
375°F. for 20 minutes. Turn out on wire rack and brush with melted butter.
37
"Moon-shaped and professional looking"
For one dozen rolls use:

~Basic Sweet Dough (Straight or Refrigerator Method, page 33)
or
~Basic Rich Sweet Dough (Straight or Refrigerator Method, page 34)
Form dough into ball. With greased rolling pin roll out into circular shape
about one-quarter inch thick. Cut in 12 pie-shaped pieces. Brush each piece
with melted butter to within one-inch of voint. Roll up, beginning at the
wide end. Seal point firmly with fingers. Place on greased bake sheet and shape
into crescents. Cover with dampened cloth and then dry cloth and allow to
rise at warm room temperature, 75° to 85°F., until double in bulk (about 2
hours). About 20 minutes before rolls are ready to bake, heat oven to 375°F.,
(moderate). When risen, bake 20 minutes. Place rolls on rack. Brush with
melted butter.
Spread circle of rolled dough with soft or grated cheese instead of with melted
butter. Cut in pie-shaped pieces and roll as for plain crescent rolls.
"Tender golden rolls in slices, easy to -separate"

~Basic Sweet Dough (Straight or Refrigerator Method, page 33)
or
~ Basic Rich Sweet Dough (Straight or Refrigerator Method, page 34)
Grease 1 dozen medium-sized muffin tins. With greased rolling pin, roll out
dough to form rectangle 12 x 10 inches and ~" thick. Loosen dough from
board several times during rolling to make sure dough does not shrink. With
sharp greased knife cut dough in 5 two-inch strips lengthwise. Brush top of
38
"Fresh, hot ROLLS and butter. Mrnrnrn! Good!"

Recipes on pages 35 to 40.
each strip with melted butter. Pile strips evenly on top of one another,
buttered side up. With a sharp greased knife cut into 12 pieces of even sizes,
using a quick heavy stroke. Place in greased muffin pans cut side up and
separate slices slightly at top. Cover with a dampened cloth and then a dry
cloth and allow to rise at warm room temperature, 75° to 85°F., until double
in bulk (about 2 hours). About 20 minutes before rolls are ready to bake,
heat oven to 375°F., (moderate). When risen, bake for 20 minutes. Turn out
on rack. Brush tops with melted butter.
"Rich with melt-in-the-mouth texture andjlavour"

)i Basic Sweet Dough (Straight or Refrigerator Method, page 33)
or
)i Basic Rich Sweet Dough (Straight or Refrigerator Method, page 34)
4 tablespoons melted butter ~ cup brown sugar
~ cup whole pecans or walnuts
Grease 12 medium-sized muffin tins (2Yz-inch top diameter). Cover the bottom
of each muffin tin with 1Yz teaspoons brown sugar, Yz teaspoon melted butter
and )i teaspoon water. Place three or four nut meats on top of sugar mixture.
With greased rolling pin, roll out dough to form rectangle 9 x 12 inches.
Brush remaining melted butter over dough. Sprinkle with remaining brown
sugar. Roll dough up lengthwise like jelly roll. Seal edge of roll firmly with
fingers.
With sharp knife slice roll into 12 one-inch pieces. Place, cut side down,
in muffin tins. Cover with dampened cloth and then a dry cloth and allow to
hours). About 20 minutes before rolls are ready to bake, heat oven to 375°F.
(moderate oven).
When risen almost level with top of tins, bake for 15 to 20 minutes. When
baked turn tin upside down on rack. Let stand 4 or 5 minutes so butterscotch
mixture will run down over each roll.
Turn out and serve warm or cold.
40
"Break-apart sticky buns with spicy fruit filling"
For 8 large or 12 medium-sized buns use:

~ Basic Sweet Dough (Straight or Refrigerator Method, page 33)
or
~ Basic Rich Sweet Dough (Straight or Refrigerator Method, page 34)
or
~Bread Dough (page 10)
FILLING
~cup melted butter 1 cup lightly packed brown sugar
Y2 teaspoon cinnamon ~ cup seedless raisins
~ cup chopped walnuts or pecans
Grease square or round tin (for 8 buns use 8-inch square or round tin, 3
inches deep; for 12 buns use same size tin only 2 inches deep).
With greased rolling pin roll out dough to form rectangle about % inch
thick. Brush generously with melted butter.
Mix Y2 cup of the brown sugar with the cinnamon. Sprinkle evenly over
the dough. Sprinkle raisins over the sugar. (If raisins are dry, soak in hot
water and drain before using.)
Roll up dough like jelly roll. Seal edge of roll firmly with fingers. Slice with
sharp knife into 8 to 12 pieces, depending on depth of tin to be used for
baking.
Combine remaining melted butter and remaining Y2 cup brown sugar and
the chopped nuts. Spread in bottom of tin. Arrange slices of dough, cut side
down, in tin. Cover with dampened cloth and then dry cloth and allow to
hours). About 20 minutes before rolls are ready to bake, heat oven to 375°F.
(Moderately hot oven).
When risen, bake for 30 minutes. When baked turn tin upside down on
rack. Let stand for 10 to 15 minutes to allow syrup to run down over buns.
Turn out and serve warm or cold.
41
FANCY SWEET DOUGH BREADS
~~ eouee (3de
"A de luxe special-pride of any hostess"

or
)i Basic Rich Sweet Dough (Straight or Refrigerator Method, page 34)
3 tablespoons melted butter 3 tablespoons chopped nuts
6 tablespoons granulated sugar (walnuts, pecans or peanuts)
1 teaspoon cinnamon 3 tablespoens whole seeded raisins,
3 maraschino cherries, sliced washed and dried
Form dough into ball. Cover and let stand while preparing the ingredients.
Melt butter in small bowl and use some of it to grease a 9-inch tube pan
thoroughly.
Combine sugar and cinnamon in small bowl; put chopped nuts in another
bowl; have raisins and sliced cherries handy. Sprinkle a few choppetl nuts in
bottom of tube pan and arrange a few slices of cherries and raisins in bottom
of pan.
Roll dough with palms of hands to form cylinder 20 inches long. Cut dough
across with greased sharp knife or scissors into one-inch pieces. (There should
be approximately 20 small pieces of dough.) Form pieces into balls.
Using pastry brush, brush each small ball of dough with melted butter, then
dip in sugar and cinnamon mixture. Arrange some of the balls in bottom of
tube pan so they barely touch. Sprinkle nuts over balls and place ra1sms
and cherries in outer crevices between balls. Press raisins in slightly.
Repeat with second layer of balls, placing the balls over crevices made
by balls in the bottom layer. Sprinkle with remaining nuts, use remaining
raisins and cherries to put in outer crevices.
Cover with dampened cloth and then dry ·cioth and allow to rise at warm
room temperature, 75° to 85°F., until double in bulk (about 2 hours). About
20 minutes before coffee cake is ready to bake, heat oven to 375°F. (Moderately
hot oven).
43
"Serve HUNGARIAN COFFEE CAKE

at afternoon tea. It's sure to win praise."
When risen, bake for 35 minutes. When baked, loosen around sides and
centre of pan using wide knife or spatula. Invert in pan on rack and leave
for 10 minutes, then remove pan.
To serve, break apart with two forks.
NOTE: Coffee cake is rrwre delicious if warmed slightly before serving. To warm, put in covered
dish and place in moderate oven (350°F. ) for 10 to 15 minutes.
"A triumph of spicy whirls"
USE 7i Basic Sweet Dough (Straight or Refrigerator ~1ethod, pages 33)

or
FILLING: ICING:
2 tablespoons melted butter 1 cup icing sugar
Y2 cup brown sugar 1 to 2 tablespoons milk or water
2 teaspoons cinnamon 2 drops vanilla
Y2 cup washed & dried raisins 1 tablespoon chopped nuts
2 maraschino cherries, sliced
Grease bake sheet.
With greased rolling pin roll out dough to form rectangle 9 x 12 inches.
Brush with melted butter to within one-half inch of edge.
Combine sugar and cinnamon and sprinkle over dough. Sprinkle raisins
evenly over the top. Roll dough up lengthwise like jelly roll. Seal edge firmly,
pinching with fingers. Place sealed edge down on greased bake sheet. Shape
into a ring and seal ends together.
With sharp scissors cut through ring at one-inch intervals from outside
toward centre. Cut to within Y2 inch of inner edge. Twist each slice slightly
on its side. Cover with damp cloth and then dry cloth and allow to rise at
warm room temperature, 75° to 85°F., until double in bulk (about 2 hours.)
About 20 minutes before tea ring is ready to bake, heat oven to 375°F.
(Moderately hot oven). When risen, bake for 25 minutes or nntil lightly
browned. Using spatula slide tea ring on to rack.
44
Prepare icing by blending icing sugar, milk, and vanilla. While ring is still
warm, spread with the icing and sprinkle with the chopped nuts. Garnish
with slices of maraschino cherries.
NOTE: Any desired mixture of currants, raisins, dates, nuts, etc. rnay be used to replace the
Y2 cup of raisins.
"As pretty as a picture, and so easy to make"
USE 7i Basic Sweet Dough (Straight or Refrigerator Method, page 33)

or
1 tablespoon butter, melted 7i teaspoon vanilla
Y2 cup icing sugar 1 tablespoon chopped nuts
(firmly packed) 7i cup jelly or jam
1 tablespoon milk
Grease large bake sheet. With greased rolling pin roll out dough to form
rectangle 6 x 12 and Y2 inch thick. Using sharp greased knife or scissors,
cut dough lengthwise in three strips to within two inches of end. Using
loose ends, braid strips together leaving 2 inches at ends to tuck under well
and seal firmly with fingers.
Place braid on centre of prepared sheet. With pastry brush, spread melted
butter well into crevices of braid. Cover with dampened cloth and then dry
cloth and allow to rise at warm room temperature, 75° to 85°F. until double in
bulk (about 2 hours).
About 20 minutes before braid is ready to bake, heat oven to 375°F·
(Moderately hot oven). When risen, bake for 20 minutes. Remove to rack.
While braid is cooling make icing. Combine icing sugar, milk and vanilla,
beat until smooth. When braid is almost cool, spread top (not crevices)
with the icing. Sprinkle with chopped nuts. Fill crevices with jelly or jam
(raspberry or strawberry jam or currant jelly preferable because of their
bright red colour).
Let stand several hours before serving. Serve sliced, with butter.
45
"A sweet bread-apprecia ted at any meal"
USE ,!i Basic Sweet Dough (Straight or Refrigerator Method, page 33 )

or
,!i Basic Rich Sweet Dough (Straight or Refrigerator Method, page 34)
or
,!i Basic Extra Rich Sweet Dough (Straight or Refrigerator Method,
page 34)
TOPPING
l egg yolk Y3 cup RoBIN HooD FLOUR
2 teaspoons milk Yz teaspoon cinnamon
Y3 cup brown sugar 3 tablespoons melted butter
Grease an 8 x 8 x 2 inch square tin or 8-inch round tin (2 inches deep).
With greased rolling pin roll out dough into square or circular shape de-
pending on type of pan to be used. Dough should just fit pan. Cover with
dampened cloth and then dry cloth and allow to rise at warm room tempera-
ture, 7 5° to 85 °F. until double in bulk (about 2 hours).
When risen, prick top lightly with fork. Brush over with mixture of egg
yolk and milk.
Combine brown sugar, flour and cinnamon. Add melted butter and mix
thoroughly with fork. Sprinkle this mixture over dough, then put to rise
for 30 minutes more. Heat oven to 375°F. (Moderately hot oven).
Bake for 25 to 30 minutes. Loosen edges with spatula and lift out onto rack
Serve warm, cut in squares or wedges.
"Light as afeather, this cake-like bread"
l package dehydrated yeast OR 2 cups sifted RoBIN HooD

l fresh corn pressed yeast cake VITAMIN ENRICHED FLOUR
,!i cup cold water Yz cup raisins
Yz cup milk 3 tablespoons chopped peel
,!i cup sugar TOPPING
Yz teaspoon salt 3 tablespoons sugar
2 tablespoons shortening ,!i teaspoon cinnamon
l egg, well beaten l tablespoon chopped nuts
46
Grease an 8" to 9" ring mould.
Scald milk. Add cold water. Measure Y2 cup. When lukewarm add 2
teaspoons sugar and dehydrated yeast. Allow to bubble 10 minutes. (If
compressed yeast is used crumble into lukewarm water. Blend. Allow to bubble
10 minutes. ) Add sugar, salt and shortening to remaining 7i cup of liquid.
Add well-beaten egg and dissolved yeast. Add 1 cup flour. Beat thoroughly.
Add raisins and peel, then remainder of flour. Beat for 3 minutes. Turn
mixture into greased mould and spread evenly in pan.
Mix sugar, cinnamon and nuts and sprinkle over dough. Cover with dam-
pened cloth and then dry cloth, and let rise at warm room temperature,
7 5° to 85 °F., 1 Y2 to 2 hours or until doubled in bulk.
About 20 minutes before ring is ready to bake, heat oven to 375°F. (Moder-
ately hot). Bake for 30 to 35 minutes. Remove from oven, loosen edges and
centre with spatula. Let cool about 10 minutes, then lift out onto rack.
Serve warm or cold, sliced, with butter.
"What would Easter be without these spicy buns?"
4 cups sifted RoBIN HooD 1 package dehydrated yeast OR

VITAMIN ENRICHED FLOUR 1 fresh compressed yeast cake
2 teaspoons cinnamon 1 teaspoon salt
Y2 teaspoon allspice 7i cup sugar
Y2 teaspoon cloves 2 tablespoons soft shortening
% cup washed raisins (butter, vegetable shortening or lard)
7§ cup chopped peel 1 egg, beaten
17i cups of water
Measure sifted flour into large mixing bowl. Add spices, ra1sms and peel.
Mix together. Make well in centre.
Heat water. Pour Y2 cup into measuring cup. Let cool to lukewarm (to test
for lukewarm, see page 14). Add 1 teaspoon sugar and dehydrated yeast.
Let bubble for 10 minutes. Blend. (If compressed yeast is used, crumble into
lukewarm water, blend, and allow to bubble for 10 minutes. ) To lukewarm
water in saucepan, add salt, sugar, soft shortening and beaten egg. Add dis-
47
solved yeast. Mix well. Pour liquids into well in flour mixture. Stir until liquid
disappears . Remove spoon and with hand mix dough in bowl using swinging
rotary motion gradually forming dough into smooth ball. Knead in bowl or
on greased bakeboard for 5 minutes.
Brush top with melted shortening . Cover bowl with slightly dampened
towel then place dry towel over top. Allow dough to rise at warm room
temperatu re, 75° to 85°F. for 2 hours. Do not set bowl on radiator or in a hot
place and keep away from draughts. Dough should be doubled in bulk when
risen. When risen, punch down using fist (see page 17).
Remove dough to lightly floured bakeboard . Form into ball, cover with
towel. Let stand for 15 minutes. Grease thoroughl y two 9 x 9 x 2-inch cake
tins, or two bake sheets.
With sharp greased knife, cut ball of dough in half. Form each half into a
cylinder. Cut each cylinder into nine uniform pieces. Form each piece into
a smooth ball. Flatten slightly with palm of hand.
Arrange nine buns in each tin or, if desired, put buns about 2 inches apart
on 2 greased bake sheets. Cover with damp cloth and then with dry cloth and
allow to rise until double in bulk, about 2 hours.
About 20 minutes before buns are ready to bake, heat oven to 375°F.
(Moderate ly hot oven). Just before baking cut a cross on surface with very
sharp greased knife. Bake for 20 to 25 minutes.
When buns have baked for 15 minutes, brush with glaze (2 tablespoon s
sugar mixed with 2 tablespoon s milk or water). Return quickly to oven and
finish baking. When baked, glaze again and place on rack to cool.
YIELD:- 18 large buns.
NOTE: If desired, buns may be decorated with crosses or plain white frosting when cool.
48
These breads are described as ~~Quick" to distinguish them from yeast breads
which require a longer period of time to rise and become light before baking.
Quick breads are made light by:
a. Air and steam, as in popovers and Yorkshire pudding.

b. Baking powder, as in tea biscuits, muffins, quick loaf breads, griddle
cakes, waffies, etc.
c. Action of soda and sour milk or buttermilk, as in buttermilk scones,

oat muffins, etc.
d. Action of soda and molasses and fruit juices, as in quick oat bread,
molasses orange raisin bread, etc.
The secret of light, tender, delicate quick breads depends not only on following
the recipe exactly as given but also on careful handling of the batters and
doughs.
GENERAL RULES
1.. Always sift flour before measuring.
2. Use exact measurements specified in each recipe. Follow each step in
recipe carefully.
3. Mix doughs as little as possible. Use fork to blend liquid into dry
ingredients. This applies to all quick bread recipes with the exception
of very thin batters such as popovers.
4. Handle soft doughs lightly and work quickly. This prevents product
from becoming tough.
5. Popover and Yorkshire pudding batters should be well beaten to in-
corporate air and develop the gluten. During baking steam and air
from batter expand and gluten in flour stretches.
6. Each recipe has been evolved especially for the use of RoBIN Hoon
VITAM! E RICHED FLOUR.
49
"Crusty golden brown outside- hollow inside"
1 cup sifted RoBIN HooD VITA· 1 cup milk

MIN ENRICHED FLOUR 2 eggs
}4' teaspoon salt 172 teaspoon s melted shortenin g
Preheat oven to 475°F. (Very hot oven). Place approxim ately 9 thorough ly
greased thick muffin pans in oven to heat while making batter.
Measure sifted flour into sifter, add salt. Sift together into mixing bowl.
Add milk gradually beating until smooth.
Beat eggs until thick and light. Add to flour and milk mixture, then add
melted shortenin g. Beat for 2 minutes with rotary beater. Batter should be of
thickness of heavy cream. Pour batter into pans filling 72 full.
Bake in a very hot oven 475°F. for 20 minutes then reduce heat to 350°F.
(Modera te oven) and bake 20 minutes longer.
Serve warm.
YJELD: -Approx imately 9 popovers .
NOTE: Popovers are fine when split and filled with thick cheese sauce, creamed chicken
or sea
food.
"As English as roast beef-the y go together"
}4' cup hot meat dripping 72 teaspoon salt

1 cup sifted RoBIN HooD VITA- 1 cup milk
MIN ENRICHED FLOUR 2 eggs, beaten
When roast is done remove from oven and keep warm. Heat oven to 450°F.
(Very hot oven). Pour }4' cup hot meat dripping from roast pan into bake
dish approxim ately 10 x 6 x 2 inches. Place in oven to heat. Pan and dripping
should be piping hot before pouring in batter.
Measure sifted flour into sifter, add salt. Sift together into mixing bowl.
Beat eggs until foamy, add milk. Graduall y stir into dry ingredien ts then
beat with rotary beater for 2 minutes. Pour into hot bake dish and bake in 450°F.
50
IUICI BII4DS
oven. (Very hot oven) for 25 to 30 minutes. Cut in slices and serve at once.
YIELD:-Approximately 6 servings.
Pour batter into piping hot muffin tins each containing 1 teaspoon hot drip-
ping. Bake for 20 minutes at 450°F.
"Thin batter cakes, flipped over--maple syrup does the rest!"
1% cups sifted RoBIN HooD 2 tablespoons sugar

VITAMIN ENRICHED FLOUR 1 egg, beaten
3 teaspoons baking powder 1 Y2 cups milk
Y2 teaspoon salt 3 tablespoons melted shortening •
Put griddle iron or heavy frying pan on very low heat to prewarm. Measure
sifted flour into sifter, add baking powder and salt. Sift together into mixing
bowl. Add sugar.
Beat eggs until foamy. Add milk and melted shortening. Pour into dry
ingredients all at once. Combine gently using rotary beater. Mix only until
smooth.
Test griddle iron for temperature by dropping water on the surface. If the
drops break into small beads and evaporate quickly the griddle is hot enough.
Grease lightly for first cakes. Drop batter from tablespoon onto hot griddle
and spread cakes lightly with back of spoon into 4-inch circles. Cook on one
side until top is puffed and full of bubbles and underside is golden brown. Turn
and cook on the other side. Keep a low heat under the griddle. Serve im-
mediately with butter and syrup.
YIELD:-14 four-inch pancakes.
Substitute 1 cup whole wheat flour for 1 cup of white flour. Use 4 teaspoons
baking powder and 1% cups milk.
51
"For family or party, always a treat"
1% cups sifted RoBIN HooD 2 egg yolks, beaten

VITAMIN ENRICHED FLOUR 1% cups milk
4 teaspoons baking powder 6 tablespoons melted shortening
Y2 teaspoon salt 2 egg whites, beaten
Heat waffle iron. Sift together into mixing bowl, flour, baking powder and
salt. Beat egg yolks, add milk and cooled melted shortening. Add to dry
ingredients. Beat with a spoon or rotary beater just until smooth.
Fold in stiffly beaten egg whites. Drop by spoonfuls on hot waffle iron.
Bake until steam is no longer visible. Do not raise cover during baking.
Serve at once with butter and syrup.
YIELD:-8 waffles (approximately).
"Not a cake, not a biscuit, but a happy combination of both"
1% cups sifted RoBIN HooD >i cup granulated sugar

3 teaspoons baking powder 1 cup milk
Y2 teaspoon salt 4 tablespoons melted shortening
Preheat oven to 400°F. (Hot oven). Thoroughly grease muffin tins. (This
recipe makes 8 medium muffins or 12 small muffins.)
Sift together flour, baking powder and salt into large mixing bowl. Add
sugar.
Beat egg until foamy. Add milk and melted shortening (not too hot).
Pour into dry ingredients and stir quickly just until dampened. Do not overmix.
The batter will look quite lumpy. With large spoon dip batter into muffin tins
with as little stirring as possible. Fill each tin %full.
52
IVICI BIIIDS
Bake at 400°F. (Hot oven) for 20 minutes. Remove muffins from tins
immediately after taking from oven and serve hot.
Fruit Muffins. Make as above, adding 72 to % cup seedless raisins,
chopped dates or currants to the dry ingredients. If a tart fruit such as blue-
berries, or cranberries is used, roll in sugar before adding to muffin mixture.
Wholewheat Muffins Add l extra teaspoon baking powder ~nd
replace l cup flour with whole-wheat flour.
"A specialjlavour, and extrafood value!"

l cup QuiCK RoBIN HooD OATS 72 teaspoon baking soda
l cup sour milk or buttermilk 72 teaspoon salt
l cup sifted RoBIN HooD VITA- 72 cup brown sugar
MIN ENRICHED FLOUR l egg, beaten
l teaspoon baking powder 4 tablespoons melted shortening
Before starting to make muffins, put oats in bowl and add sour milk. Allow
to stand l hour. Sift soda with dry ingredients. Add oat mixture to egg and
melted shortening. Follow directions for mixing and baking as in Plain
Muffins, page 52.
f)~~
3 72 cups sifted RoBIN HooD 4 teaspoons baking powder
VITAMIN ENRICHED FLOUR 72 teaspoon salt
)i teaspoon nutmeg 3 tablespoons butter or
l cup sugar shortening
l teaspoon vanilla 2 eggs
% cup, plus 2 tablespoons milk
Sift flour and baking powder together twice. Beat egg whites stiff. Beat egg
yolks, adding sugar gradually. Add creamed butter, salt, nutmeg and 2
tablespoons milk. Fold in egg whites. Add the flour and the milk alternately
to the first mixture, beginning and ending with dry ingredients. Add vanilla.
Pat the dough to ~ inch thickness on lightly floured board. Cut with
doughnut cutter. Fry three minutes in deep fat heated to 360°F. (A cube of
bread will brown in l minute). Turn once. Do not fry more than 3 or 4 at a
time. Drain on unglazed paper and sprinkle with sugar.
YIELD: - 3 dozen.
53
"Serve piping hot-freshly buttered"
2 cups sifted RoBIN HooD VITA- .72 teaspoon salt

MIN ENRICHED FLOUR 4 tablespoons shortening
3 teaspoons baking powder % cup plus 2 tablespoons milk
NOTE: Whole Wheat Tea Biscuits. Follow above recipe but use 1 cup sifted ROBIN HOOD
VITAMIN ENRICHED FLOUR and 1 cup fine whole wheat flour.
Preheat oven to 450°F. (Very hot oven). Sift together flour, baking powder and
salt into mixing bowl. Measure shortening. Cut into small pieces (this simpli-
fies the blending later) and add to dry ingredients in bowl.
Blend together until mixture is mealy, using pastry blender (or two knives,
cutting in with scissor-like motion). Make a well in centre and add milk,
stirring lightly with fork. Mix only until soft dough is formed.
Turn onto lightly floured bakeboard or pastry cloth and knead gently 10
seconds.
Gently roll out with floured rolling pin or pat out with hand to one-half
inch thickness (or % inch if you prefer). Using floured biscuit cutter, cut out
biscuits and place on ungreased bake sheet one inch apart. Push leftover bits
together, pat and cut out. Do not re-roll. For soft pull-apart biscuits, place
close together on bake sheet. Bake at 450°F. (Very hot oven) for 12 to 15
minutes.
YIELD:-12 biscuits (using 2;i-inch cutter).
54
QUICK BIBADS
Roll Tea Biscuit dough out to a square 12" x 12" and 3-i" thick. Spread with
soft butter and brown sugar. Roll up jelly-roll fashion and cut with a sharp
knife into 1" pieces. Place these cut side down into greased muffin tins con-
taining Y2 teaspoon melted butter and Y2 tablespoon brown sugar.
Bake at 425°F. (Hot oven) for 15 to 20 minutes. Turn out of pan immediately
after removing from oven.
One half teaspoon cinnamon, four tablespoons chopped nuts and ~ cup
raisins may be sprinkled over dough before rolling up. Sprinkle one teaspoon
chopped nuts in bottom of each muffin pan.
Add% cup grated nippy cheese to dry ingredients before adding milk. Follow
directions for mixing and baking as in Plain Tea Biscuits, page 54.
"Could be Canada's spotlight quick bread-combination of her native products"
Prepare biscuit dough as for Cheese Biscuits, adding Y2 teaspoon curry

powder to dry ingredients.
Gently roll out with floured rolling pin or pat out with hand to ~ inch
thickness to form rectangle. Sprinkle grated cheese evenly over rectangle.
Roll up like jelly roll. Place on greased cookie sheet and join ends to form a
circle.
With floured scissors cut roll in sections about two inches apart cutting
from the outside of the ring two-thirds of the way toward the centre. Twist
each slice slightly on its side so that one cut surface is toward the cookie sheet.
Bake at 450°F. (Very hot oven) for 20 to 25 minutes. Serve hot.
NOTE: Makes a nice accompaniment for a supper salad. Good with butter and jam.
55
"Picturesque setting for fresh or canned fruits"
2 cups sifted RoBIN HooD VITA· 2 tablespoons sugar

3 teaspoons baking powder 1 egg, well beaten
Yz teaspoon salt %cup milk
Sift together flour, baking powder apd salt into mixing bowl. Add sugar. Cut
shortening into small pieces and add to dry ingredients. Blend together until
mixture is mealy, using pastry blender (or two knives, cutting in with scissor-
like motion).
Combine beaten egg and milk. Gradually add to dry ingredients, stirring
lightly with fork. Mix only until soft dough is formed. Turn onto lightly
floured bakeboard or pastry cloth and knead gently 10 seconds.
Grease cookie sheet. Gently roll out with floured rolling pin or pat out with
hand to one-third inch thickness. Using floured 3-inch biscuit cutter, cut out 12
circles. Place 6 circles on cookie sheet. Brush with melted butter. Place
remaining circles on top. Bake at 425°F. (Hot oven) for 15 to 20 minutes.
YIELD:-6 individual shortcakes.
Grease one 8-inch round cake or pie pan. Cut dough in half. Gently roll out
each piece with floured rolling pin or pat out with hand to size and shape of
pan. Place one circle in pan, pat out evenly, brush with melted butter. Place
other circle on top and pat until smooth. Bake at 425°F. (Hot oven) for 20 to
25 minutes.
While still warm remove top half of shortcake, spread bottom half with sliced I
or crushed sweetened canned or fresh fruit. Cover with top half. Garnish with
fruit. Serve with plain or whipped cream.
56
I
"For Sunday morning breakfast WAFFLES
I
and bacon are a real treat."
Recipe on page 52.
"An old-fashioned recipe brought up to date"
2 cups sifted RoBIN HooD VITA- 4 tablespoons shortening

MIN ENRICHED FLOUR % cup plus 2 tablespoons butter-
Y2 teaspoon baking soda milk 0 R sour milk
Y2 teaspoon salt
Sift together flour, baking soda, and salt into mixing bowl. Cut shortening
into small pieces and add to dry ingredients. Blend together until mixture is
mealy, using pastry blender (or two knives, cutting in with scissor-like
motion). Make a well in centre of the mixture and gradually add the butter-
milk or sour milk, stirring lightly with fork. Mix only until soft dough is
formed.
Turn onto lightly floured bakeboard or pastry cloth and divide in two equal
portions. Gently roll out each piece with floured rolling pi or pat out with
hand into circles Y2 inch thick. Place circles on ungreased cookie sheet and
cut in quarters, but do not separate the pieces. Bake at 450°F. (Very hot
oven) for 12 to 15 minutes.
YIELD:-8 individual scones.
Make as above. Add 2 tabiespoons sugar to sifted dry ingredients. Add Y2

cup washed and dried currants or raisins just before adding buttermilk.
Reduce buttermilk to % cup and combine one beaten egg with buttermilk.
Top of scones may be glazed with mixture of one egg yolk and one teaspoon
milk and sprinkled with one teaspoon of sugar before baking.
NOTE: For higher scones roll out dough to three-quarter inch thickness.
58
QUICK IR14DS
(FOR MEAT STEW)

"Makes a stew something special"
2 cups sifted
RoBIN HooD VITA- Y2 teaspoon salt
3 teaspoons baking powder 1 cup milk
Sift together flour, baking powder and salt into mixing bowl. Cut shortening
into small pieces. Add to dry ingredients. Blend together until mixture is
mealy, using pastry blender (or two knives, cutting in with scissor-like
motion). Add milk gradually, stirring lightly with fork. Mix only until com-
bined.
Drop into boiling stew from a tablespoon. Try to drop dumpling on meat
or vegetable so that it does not become covered with gravy. Cover tightly.
Cook over boiling stew, 12 to 15 minutes, without removing lid. Serve at once.
YIELD:-6 to 8 dumplings.
Parsley Dumplings:
Make as above. Add 3 tablespoons finely chopped parsley to the dry In-
gredients before adding liquid.
Tomato Juice Dumplings:
Make as above. Substitute tomato juice for milk.
"Just rightfor breakfast, lunch or supper-with coffee or tea"
TOPPING
2 cups sifted
RoBIN HooD )i cup brown sugar
VITAMIN ENRICHED FLOUR Y2 teaspoon cinnamon
3 teaspoons baking powder 1 tablespoon RoBIN HooD
Y2 teaspoon salt VITAMIN ENRICHED FLOUR
4 tablespoons shortening 2 tablespoons melted butter
1 egg, well beaten )i cup chopped nuts
% cup milk
Grease an 8 x 8 x 2 inch cake tin thoroughly.
59
To prepare topping:- Mix brown sugar, cinnamon and flour together.
Add melted butter. Combine thoroughly with a fork. Add chopped nuts.
Sift together flour, baking powder and salt into mixing bowl. Add sugar.
Cut shortening into small pieces. Add to dry ingredients. Blend together
until mixture is mealy, using pastry blender (or two knives, cutting in with
scissor-like motion). Combine beaten egg and milk. Gradually add to dry
ingredients, stirring lightly with fork. Mix only until soft dough is formed.
Turn into prepared tin. Pat gently to spread the dough in the tin. Sprinkle
topping over batter.
Bake at 400°F. (Hot oven) for 25 to 30 minutes. Cut in squares and serve
warm.
NOTES: 1. Coffee cake can be baked in deep round eight-inch layer cake tin and cut in pie-
shaped pieces.
2. If desired, Y2 teaspoon cinnamon, 34' teaspoon nutmeg and Y2 cup raisins may be
added with dry ingredients.
"A quick bread treat-or a hot dessert"
Make as for Coffee Cake (see above), omit topping. Gently pat dough
into cake tin. Brush top with l teaspoon melted butter. Arrange l cup thinly
sliced apples in rows on top. Combine 2 tablespoons melted butter, 7i cup
brown sugar, Y2 teaspoon cinnamon and 7i teaspoon nutmeg. Sprinkle evenly
over apples. Bake at 400°F. (Hot oven) for 30 to 35 minutes. Serve warm, cut
in squares, or serve as a hot dessert with custard sauce or any desired pudding
sauce.
"Good the first day-better the second"
2 cups sifted RoBIN HooD l cup seedless raisins or chopped dates

VITAMIN ENRICHED }-,LOUR l tablespoon grated orange rind
4 teaspoons baking powder l egg, well beaten
Y2 teaspoon salt l cup milk
Y2 cup granulated sugar 2 tablespoons melted butter or short-
% cup broken nut meats ening
60
QUICK BREADS
Grease an 8 x 5 x 3 inch loaf tin thoroughly. Sift together flour, baking powder
and salt into mixing bowl. Add sugar, nuts, raisins or dates and orange rind.
Mix well. To beaten egg add milk and melted butter or shortening. Add to
flour mixture. Mix just until blended. Turn into greased loaf tin and allow to
stand for 20 minutes.
Bake at 350°F. (Moderate oven) for 55 to 60 minutes. Bake in centre of

oven on middle rack. Turn out on wire rack and cool for several hours before
slicing.
"A real Christmas bread-richly fruited"
2 cups sifted RoBIN HooD 2 tablespoons chopped candied

VITAMIN ENRICHED FLOUR lemon peel
4 teaspoons baking powder Pi cup chopped blanched almonds
Y2 teaspoon salt Pi cup chopped pecans
Pi teaspoon cinnamon 1 cup milk
%cup granulated sugar 2 eggs, well beaten
Pi cup chopped citron peel 3 tablespoons butter or shortening,
Pi cup seedless raisins or currants melted
2 tablespoons chopped candied cherries
Grease an 8 x 5 x 3 inch loaf tin thoroughly. Sift together flour, baking powder,
salt and cinnamon into mixing bowl. Add sugar, prepared fruits and nuts.
Mix well. Combine beaten eggs, milk and melted butter and add to dry in-
gredients stirring just enough to blend. Turn into greased loaf tin. Let stand
for 20 minutes. Bake at 375°F. (Moderately hot oven) for 1 hour to 1 hour
and 10 minutes. Bake in centre of oven on middle rack. Turn out on wire rack
and allow to cool for several hours before slicing.
NOTE: This makes a delicious afternoon tea or supper bread.
61
"Simple, homey, quickly made-oats and raisins for goodness"
2 cups sifted RoBIN HooD 4 tablespoons brown sugar

VITAMIN ENRICHED FLOUR ,72 cup seedless raisins
3 teaspoons baking powder l egg, beaten
>i teaspoon baking soda l>i cups milk
l teaspoon salt 2 tablespoons light table molasses
72 cup QuicK RoBIN HooD OATS 3 tablespoons melted butter or
shortening
soda and salt into mixing bowl. Add oats, brown sugar and raisins. Mix
together welL
Combine beaten egg, milk, molasses and melted butter or shortening and
add to dry ingredients, stirring just enough to blend. Turn into prepared tin.
Let stand for 20 minutes. Bake at 350°F. (Moderate oven) for 50 minutes.
Bake in centre of oven on middle rack. Turn out on wire rack and allow to
cool for several hours before slicing.
NOTE: If desired, 1 teaspoon grated orange rind may be added to liquids.
"Perfect blending of nutritious foods"
7'3 cup unstrained orange juice 2 tablespoons melted butter or

2 tablespoons unstrained lemon shortening
juice 2 cups sifted RoBIN HooD
l cup seedless raisins VITAMIN ENRICHED FLOUR
l tablespoon grated orange rind l teaspoon baking powder
Y2 cup table molasses % teaspoon baking soda
>i cup granulated sugar 72 teaspoon salt
l egg, well beaten
62
IUIC I I BADS
Grease an 8 x 5 x 3 inch loaf tin thoroughly. Combine orange and lemon juice
and bring just to boiling point. Wash raisins. Add to hot fruit juice. Let cool.
When cool, add orange rind, molasses, sugar, beaten egg and melted butter
or shortening.
Sift together flour, baking powder, soda and salt into mixing bowl. Add
first mixture and mix just until blended. Turn into greased loaf tin. Let stand
for 20 minutes. Preheat oven to 350°F. (Moderate oven).
Bake at 350°F. (Moderate oven) for one hour. Bake in centre of oven on
middle rack. Turn out on wire rack and allow to cool for several hours before
slicing.
NOTE: This makes an afternoon tea bread of unusual flavour. Be sure to use the light mild-
flavoured molasses; the dark gives a bitter flavour.
"Moist, with different texture"
2 cups sifted RoBIN HooD ~ cup QuiCK RoBIN HooD OATS

VITAMIN ENRICHED FLOUR 1 egg, well beaten
1 teaspoon baking powder %cup sour milk
1 teaspoon baking soda 1 cup finely grated raw apple
1 teaspoon salt 3 tablespoons melted butter or
7'2 cup granulated sugar shortening
soda and salt into mixing bowl. Add sugar and oats. Mix well. Combine sour
milk, beaten egg, apple and melted butter or shortening. Add to dry ingredi-
ents, stirring just enough to blend. Turn into prepared tin. Let stand for 20
minutes.
Bake at 350°F. (Moderate oven) for 1 hour. Bake in centre of oven on

middle rack. Turn out on wire rack and allow to cool for several hours before
slicing.
NOTE: This bread is delicious served with cheese. If spicy flavour is desired add )i teaspoon
nutmeg and Y2 teaspoon cinnamon to dry ingredients.
83
A woman never gets too old, or too experienced, to be thrilled when she sees
her own handiwork emerge as a breathtakingly beautiful cake.
But delicious cakes don't Hjust happen". They come from tested recipes,
accurate measuring, careful blending and fine quality ingredients.
The cake recipes in this book have been tried out over and over in the
RoBIN HooD kitchens, and in home kitchens, too. You can't go wrong if you
follow them carefully.
And your RoBIN HooD VITAMIN ENRICHED FLOUR will be a joy in all your
cakemaking. It blends easily, producing cake of good volume, lovely colour,
even texture, and luscious flavour.
SECRETS OF THE PERFECT CAKE
J. The use of a well tested recipe, followed exactly. Recipes in this

section have been checked to the last detail and written in such a way
that they may be easily followed.
2. The use of good quality ingredients as specified in the recipe.

Cake recipes in this section specify RoBIN HooD VITAMIN ENRICHED
FLOUR. For best results use RoBIN HooD VITAMIN ENRICHED FLOUR
every time. When making plain 2 -egg, 3 -egg, sponge or angel cakes use
fresh eggs. All butter or all vegetable shortening may be used in cakes
unless butter is specially indicated. The use of some butter is recom-
mended as it adds flavour and richness.
3. Proceed as directed in the recipes. This prevents confusion and

hastens the preparation of the cake batter. For example, if oven is pre-
heated and the tins are prepared in advance, no time will be lost in getting
the batter into the oven. Before starting to make the cake get out all
utensils and ingredients required and line them up ready to use.
4. Measure ingredients accurately. Sift the flour twice before measuring,

then spoon the sifted flour back into the cup until it comes up to the
64
CAKES
l cup mark or other specified measurement. Smooth off the top of the
flour with the edge of a knife but do not pack down. When shortening is
measured by tablespoons be sure it is soft. Pack it into the spoon or use
water displacement method, then level off with the edge of a knife. Use
standard measuring spoons for baking powder, salt, soda and spices and
level off for accurate measurements. See ~~Accurate Measuring", page 6.
5. When mixing cake, cream shortening and sugar thoroughly and

beat well after the egg yokes or whole eggs are added. After dry
ingredients are added use light folding motion (see directions on
next page). Beating will make the cake tough and uneven in texture.
PREPARATION OF CAKE TI~S
Unless otherwise specified, grease and lightly flour the cake tins.
Use unsalted shortening or salad oil for greasing. Sift one to two teaspoons
flour over bottom of cake tin. Shake around in the tin until bottom and sides
are thoroughly coated. Shake out excess flour. RoBIN HooD VITAMIN EN-
RICHED FLOUR should be used for this purpose.
For rich fruit cakes which require long slow baking, always line the cake
tins with two to four thicknesses of waxed paper or two layers of brown paper,
greased. Grease tins with unsalted shortening first, then line the tins, using
four thicknesses of paper for fruit cakes requiring over 2 hours for baking.
Then grease again.
SIFTING FLOUR
For cakes, sift flour onto piece of waxed paper, through double sifter, or sift
through single sifter twice before measuring. This makes the flour light and a
finer texture, which qualities produce better-textured cakes.
FOLDING IN
To fold in, lightly lift batter with spoon from bottom of bowl up over dry
ingredients or beaten eggs then cut down through centre with spoon. Continue
65
this motion steadily just until ingredients have been blended, turning bowl
one-quarter of a turn after each folding operation.
BAKING CAKES
Be sure to have oven preheated before putting in cakes. Always bake cakes
in the middle of the oven on centre rack. When two pans are in the oven at
once as for layer cakes, be sure they are separated. It is a good idea to put
them in diagonally-that is, in opposite corners of the oven.
HOW TO TELL WHEN CAKE IS BAKED

When baked, the cake is slightly shrunken from the sides of the pan. If correct
oven temperature is maintained, leave cake in oven for the minimum time
given in recipe. Do not open oven door during the baking as this may lower
the oven temperature. Test at the end of the minimum time by touching top
of cake lightly with finger. If the impression of finger is left, keep cake in oven
until maximum time is up, then test again. If cake is baked in deeper pan than
that suggested in recipe give it a little longer baking. Check during the last
few minutes of baking by thrusting a thin straw or cake tester into centre.
When it comes out clean the cake is done.
TO FROST CAKES
Be sure cake is cool before frosting it. For one-layer cakes, set cake on waxed
paper or plate. Brush off loose crumbs. Spread sides with frosting using
broad spatula. Then pile the remaining frosting on top and spread it over the
surface lightly, making swirls or peaks. Never spread a fluffy frosting smoothly.
For two-layer cakes, place one layer rounded side down on cake plate. Spread
with filling or frosting. If filling is not firm let it stand for a few minutes or
until it will stay in place. Then put on second layer with flat side down.
Brush off loose crumbs. Cover sides of cake with frosting then pile frosting
on top spreading in swirls. If chopped nuts, cocoanut or other garnishes are
to go on frosting, put them on while frosting is still soft.
66
CAKBS
owl
BUTTER CAKES
kes (LOAF OR LAYERS)

tat
"Plain with delicateflavour-vary withfrostings"
put
1% cups twice sifted RoBIN HooD .72 cup shortening (part butter)
VITAMIN ENRICHED FLOUR .72 teaspoon vanilla
2,72 teaspoons baking powder ~ cup fine granulated sugar
ect .72 teaspoon salt 2 egg yolks, well beaten
me 2 egg whites ~cup milk
~ cup fine granulated sugar
;op
Grease and lightly flour an 8 x 8 x 2 inch cake tin or two 8-inch layer cake tins.
'en
Preheat oven to 350°F. (Moderate oven) for loaf or 375°F. (Moderately hot
an oven) for layers.
1St
Sift together twice sifted RoBIN HooD VITAMIN ENRICHED FLOUR, baking
re.
powder and salt. Sift again. Beat egg whites until frothy. Gradually beat in
~ cup sugar, beating until egg whites are stiff but not dry. Set aside until
needed.
Cream shortening until fluffy. Add vanilla. Gradually add ~ cup sugar,
ed mixing until creamy. Add well-beaten egg yolk. Beat until well blended. Add
dry ingredients alternately with milk, starting and ending with dry ingredi-
ng
ents. Fold in gently after each addition. Fold in beaten egg whites, quickly,
he just enough to blend. Turn into prepared tins. Spread batter evenly.
ly.
Bake loaf at 350°F. (Moderate oven) for 45 to 50 minutes. Bake layers at
ad
375°F. (Moderately hot oven) for 25 to 30 minutes. Remove from oven.
or
Allow to stand in tin 5 minutes. Turn out on wire cake rack to cool.
n.
ag Frost loaf as desired. Put layers together with any desired filling. Cover
top and sides with any desired frostings. (See Fillings, pages 153 and 154, and
Frostings, pages 150 to 153.)
67
"Perfe ct blendi ng of four spices for interes ting variati
on"
Make as for Two-E gg Cake. To dry ingred ients add 2

teaspo ons cinnam on,
Y2 teaspo on allspic e, Y2 teaspo on nutme g, 7.4:' teaspo on cloves
. When cold,
frost with Mocha Butter , Butter scotch Fudge , or Sea
Foam Frosti ng.
(LAY ERS)
"Speci al techni que gives even textur e-easy to make,
too!"
% cup soft shorte ning (part butter ) 4 teaspo ons baking powde r
1 cup plus 2 tablesp oons milk % teaspo on salt
% cup granul ated sugar 1 teaspo on vanilla
272 cups twice- sifted RoBIN HooD % cup granul ated
sugar
VITAMIN ENRICHED FLOUR 3 egg whites
3 egg yolks
Grease 2 9-inch layer cake tins. Line bottom s with waxed
paper. Grease again
and lightly flour. Prehe at oven to 350°F. (Mode rate oven).
Heat milk in double boiler. Add Y2 cup sugar and stir
until sugar is thor-
oughly dissolv ed. Set aside to cool slightl y.
Sift togeth er twice sifted flour, baking powde r and salt.
Sift again. Cream
shorte ning until fluffy, add vanilla . Gradu ally add the
other Y2 cup sugar,
mixing until cream y.
Beat egg whites until stiff but not dry. Set aside until
needed . Beat egg
yolks until light. Add to cream ed shorte ning and sugar
mixtu re. Beat to-
gether well.
Add dry ingred ients altern ately with milk and sugar
solutio n, which
should be slightl y warm startin g and ending with dry
ingred ients. Fold in
gently after each additio n. Fold in beaten egg whites quickl
y, just enoug h to
blend. Turn into prepar ed cake tins, spread ing batter evenly
. Bake at 350°F .
(Mode rate oven) for 25 minute s. Remov e from oven.
Allow to stand in tin
5 minute s. Turn out on wire cake rack to cool.
Put layers togeth er with any desired filling. Cover top
and sides with any
desire d frostin g. (See Filling s, pages 153 and 154,
and Frosti ngs, pages
150 to 153.)
NOTES : 1. If desired, put frosting between layers as well
as top and sides.
2. This cake is ideal for special occasions such as birthday
Patrick ' s, etc. s, St. Valenti ne's, St.
68
Chocolate Cake (P. 70 )
with Butter Frosting (P. 150 )
Applesauce Cake (P. 74 )

with Mocha Butter Frosting (P. 150 )
Orange Cake (P. 137)
with Orange Butter Frosting (P. 150 )
White Cake (P. 67 ) with

Chocolate Fudge Frosting (P. 152)
"Rich with that ever popular flavour"
72 cup soft shortening (part butter) 272 teaspoons baking powder

1 cup milk ~ teaspoon baking soda
72 cup granulated sugar 72 teaspoon salt
2 squares (2 oz.) unsweetened 72 teaspoon vanilla
chocolate, cut in small pieces 72 cup granulated sugar
1% cups twice sifted RoBIN HooD 2 egg yolks
VITAMIN ENRICHED FLOUR 2 egg whites
Grease and lightly flour an 8 x 8 x 2 inch cake tin or two 8-inch layer tins.
Preheat oven to 350°F. (Moderate oven) for loaf or 375°F. (Moderately
hot oven) for layers.
Heat milk in double boiler. Add the 72 cup sugar and chocolate, and stir
until thoroughly melted. Set aside to cool slightly.
Sift together twice sifted flour, baking powder, salt and baking soda. Sift
again. Cream shortening until fluffy. Add vanilla. Gradually add the other
72 cup sugar, mixing until creamy.
Beat egg whites until stiff but not dry. Set aside until needed. Beat egg
yolks until light. Add to creamed shortening and sugar mixture and beat
together well.
Add dry ingredients alternately with milk, sugar, and chocolate solution,
which should be slightly warm, starting and ending with dry ingredients.
Fold in gently after each addition. Fold in beaten egg whites quickly, just
enough to blend. Turn into prepared cake tin, spreading batter evenly. Bake
at 350°F. (Moderate oven) for 50 to 55 minutes for loaf or at 375°F. (Moder-
ately hot oven) 30 to 35 minutes for layers. Remove from oven. Allow to stand
in tin 5 minutes. Turn out on wire cake rack to cool.
Frost with Fudge, Fluffy Chocolate or Seven-Minute Frosting. (Frostings,

pages 150 to 153.)
TO
CAKES
"Extra light, scrumptious with Fluffy Chocolate or Bittersweet Swirls"
~ cup granulated sugar Y2 teaspoon baking soda

~cup cocoa Y2 teaspoon salt
Y2 cup boiling water 2 teaspoons vanilla
Y2 cup soft shortening (part butter) 1 cup brown sugar, firmly packed
1% cups twice sifted RoBIN HooD 2 egg whites
VITAMIN ENRICHED FLOUR 2 egg yolks
2 teaspoons baking powder %: cup buttermilk or sour milk
Mix together sugar, cocoa and boiling water and cook together, stirring
constantly, until smooth (2 to 3 minutes). Cool.
Grease and lightly flour an 8 x 8 x 2 inch cake tin. Preheat oven to 350°F.
(Moderate oven).
Sift together twice sifted flour, baking powder, soda and salt. Sift again.
Cream shortening until fluffy. Add vanilla. Gradually add brown sugar,
mixing until creamy. Beat egg whites until stiff but not dry. Set aside until
needed. Beat egg yolks until light. Add to creamed shortening and sugar
mixture. Beat together well. Add cooled cocoa syrup and beat well.
Add sifted dry ingredients alternately with buttermilk or sour milk,

starting and ending with dry ingredients. Fold in gently after each addition.
Fold in beaten egg whites quickly, just enough to blend. Turn into prepared
cake tin, spreading batter evenly. Bake at 350°F. (Moderate oven) for 50
to 55 minutes. Remove from oven. Allow to stand in tin 5 minutes. Turn out
on wire cake rack to cool. When cold, frost with Fluffy Chocolate Frosting,
Bittersweet Swirls, etc.
NOTE: If thick sour milk is used, beat until smooth with rotary beater before adding to mixture.
71
CAKES
"Fluffy, perfectly flavoured and fruited"
Y2 cup soft shortening (part butter) Y2 teaspoon allspice

% cup seedless raisins Y2 teaspoon nutmeg
1% cups twice sifted RoBIN Hoon 7,4' teaspoon cloves
VITAMIN ENRICHED FLOUR 1 cup brown sugar, firmly packed
2 teaspoons baking powder 2 egg whites
Y2 teaspoon baking soda 2 egg yolks
Y2 teaspoon salt % cup sour milk or buttermilk
Wash and thoroughly dry raisins. Grease and lightly flour an 8 x 8 x 2 inch
cake tin. Preheat oven to 350°F. (Moderate oven).
Sift together twice sifted flour, baking powder, soda, salt and spices. Sift
again. Add raisins and mix lightly hut well.
Cream shortening until fluffy and gradually add sugar, mixing until creamy.
Beat egg whites until stiff hut not dry. Set aside until needed. Beat egg yolks
until light. Add to creamed shortening and sugar mixture and beat together
well.
Add mixed dry ingredients and raisins alternately with sour milk or butter-
milk, starting and ending with dry ingredients. Fold in gently after each
addition. Fold in beaten egg whites quickly, just enough to blend. Turn into
prepared cake tin, spreading batter evenly. Bake at 350°F. (Moderate oven)
for 45 to 50 minutes. Remove from oven. Allow to stand in tin 5 minutes.
Turn out on wire cake rack to cool. When cold, frost if desired with Butter
Frosting, Orange Butter Frosting, etc.
NOTE: If thick sour milk is used, beat until smooth with rotary beater before adding to mix ture.
Cup cakes may be made with any of the cake batters. Batter for an 8 x 8 x 2
inch cake makes approximately 14 cup cakes. Grease cup cake pans with
unsalted shortening and dust lightly with flour. Fill % full. Cup cakes will
require 15 to 20 minutes baking in moderately hot oven, 375°F.
73
"An old-fashioned JELLY ROLL with a rnodern appeal."

Recipe on page 78.
"A hot bread, dessert or a cake, as you wish"
73' cup soft shortening (part butter) 1 teaspoon cinnamon

1% cups twice sifted RoBIN HooD Y2 teaspoon cloves
VITAMIN ENRICHED FLOUR 73' cup granulated sugar
1 teaspoon baking soda 1 egg
Y2 teaspoon salt % cup light molasses
1 teaspoon ginger % cup hot water (simmering
tern per a ture)
Grease and lightly flour an 8 x 8 x 2 inch cake tin. Preheat oven to 350°F.
(Moderate oven).
Sift together twice sifted flour, baking soda, salt and spices. Sift again.
Cream shortening until fluffy, gradually add sugar, mixing until creamy.
Beat egg until light. Add to creamed shortening and sugar mixture and beat
together well.
Combine molasses and hot water. Add dry ingredients alternately with
molasses and hot water to creamed mixture, starting and ending with dry
ingredients. Fold in gently after each addition. Turn into prepared cake tin,
spreading batter evenly. Bake at 350°F. (Moderate oven) for 35 to 40 minutes.
Remove from oven. Allow to stand in tin 5 minutes. Turn out on wire cake
rack to cool. When cold, frost, if desired, with Orange Butter Frosting, or
serve warm cut in squares, topped with whipped cream.
"Satisfying spicy,jruity, moist cake"
1 cup unsweetened applesauce Y2 teaspoon salt

1 cup seedless raisins Y2 teaspoon cinnamon
72 cup soft shortening (part butter) Y2 teaspoon allspice
17'2 cups twice sifted RoBIN HooD Y2 teaspoon nutmeg
VITAMIN ENRICHED FLOUR 1 cup granulated sugar
2 teaspoons baking powder 1 egg
72 teaspoon baking soda
Make applesauce, press through sieve and measure, (or use canned applesauce).
74
CAKES
Allow to stand until cool. Wash and thoroughl y dry raisins. Grease and lightly
flour an 8 x 8 x 2 inch cake tin. Preheat oven to 350°F. (Moderate oven).
Sift together twice sifted flour, baking powder, soda, salt and spices. Sift
again. Add raisins and mix lightly but well.
Cream shortening until fluffy. Gradually add sugar, mixing until creamy.
Beat egg until light. Add to creamed shortening and sugar mixture and beat
together well.
Add mixed dry ingredient s and raisins alternately with applesauce , starting
and ending with dry ingredient s. Fold in gently after each addition. Turn into
prepared cake tin, spreading batter evenly. Bake at 350°F. (Moderate oven)
for l hour. Remove from oven Hnd allow to stand in tin 5 minutes then turn
out on wire cake rack to cool. When cold, frost, if desired, with Butter Frosting
and sprinkle with chopped nuts.
SPONGE AND ANGEL CAKES

Sponge cake has so many uses and changes! It's grand served plain for tea;
ideal with milk for the children's luncheon; glamorous with lemon or cream
filling-or topped with ice cream, crushed fruit, butter frosting, chocolate
or maple syrup.
"Time and money saver, sure to become afavourite "
% cup sifted RoBIN HooD 2 eggs

VITAMIN ENRICHED FLOUR % cup granulated sugar
l7,i teaspoons baking powder l teaspoon vanilla
YB teaspoon salt l tablespoon butter
~cup milk
Preheat oven to 325°F. (Moderate oven). Grease a 5 x 9 inch standard glass

ovenware loaf pan or tin. Line bottom with waxed paper. Grease again and
lightly flour.
Sift together flour, baking powder and salt. Pour back into sifter. Heat
milk in double boiler.
75
RICH DARK FRUIT CAKE ECONOMY DARK FRUIT CAKE
(P. 82) (P. 85)
OLD ENGLISH PI,UM PUDDING
(P. 128)
UGHT FRUIT CAKE CHERRY ALMOND CAKE
(P. 86) (P. 84)
(Illustration P. 76 & P. 77)

Beat eggs with rotary beater in deep bowl until fluffy and lemon-coloured
(requires 3 to 4 mim :tes). Gradually add sugar, a little at a time, continuing
to beat until light. Add vanilla. If bowl is not sufficiently large for the re-
mainder of the mixing, pour egg and sugar mixture into larger bowl.
Sift dry ingredients into egg and sugar mixture. Fold in with light motion.
Do not stir or beat. To hot milk add butter and mix until butter melts. Pour
into first mixture and fold in quickly just until liquid is blended. Turn into
prepared loaf tin, spreading batter evenly. Bake at 325°F. (Moderate oven)
for 30 to 35 minutes. Cake should be light golden brown and slightly shrunken
from sides of pan. Remove from oven, loosen edges with spatula or broad
knife, turn upside down on cake rack. Allow to stand for 5 minutes, then
gently loosen from pan and remove paper. When cold, frost, if desired, or
serve as dessert. (See suggestions below.)
NOTES: 1. For crackly top, sprinkle 2 teaspoons granulated sugar over batter in loaf pan just
before baking.
2. When cold, cut sponge cake in half lengthwise, using sharp knife and put together
as a two-layer cake with lenwn filling, jam or cream filling between. Cut in slices.
3. Cut cake in slices and top each slice with a spoonful of ice cream or thin slice of
brick ice cream. Serve plain or with maple syrup or fresh fruit.
4. For shallow cake to be cut in squares, bake in a greased and lightly floured cake tin
(8 x 8 x 2 inches). When cold, spread thinly with Chocolate or Orange Butter
Frosting. Or use as dessert cut in squares, topped with crushed sweetened berries
and whipped cream.
"Looks professional-b ut easy to make"
Make batter as for Quick Loaf Cake, page 75. Grease shallow cake tin
14 x 10 x % inches. Line bottom with waxed paper to within 72 inch of
edge. Grease again and lightly flour. Turn batter into prepared cake tin,
spreading evenly. Bake at 400°F. (Hot oven) for 12 to 15 minutes. Cake
should be a light golden brown and slightly shrunken from sides of pan.
When baked, quickly cut off crisp edges of cake. Turn out on cloth covered
with sifted icing sugar. Remove paper and immediately spread evenly with
jelly or jam (about % cup) and roll up tightly, holding cloth against cake.
Wrap in cloth and cool on cake rack.
NOTES: 1. When spreading cake with jelly or jam, leave about one inch uncovered at far end as
the rolling presses out enough jelly or jam to cover it.
2. Cake may be spread with Lemon Filling (page 154) for a Lemon Sponge Roll.
78
"Fold Yz cup finely chopped maraschino cherries into ANGEL

FOOD CAKE batter for company fare!"
Recipe on page 81.
"Moist, tender, orangefla voured-a golden treasure"
1% cups twice sifted RoBIN HooD 172 cups fine granulated sugar
VITAMIN ENRICHED FLOUR 1 tablespoon grated orange rind
172 teaspoons baking powder 1 tablespoon strained orange
72 teaspoon salt juice
% cup egg yolks (8 large) 72 teaspoon lemon extract
1 whole egg % cup boiling water
Preheat oven to 325°F. (Moderate oven). A 10-inch tube pan is required for
this cake. Do not oil or grease. Sift together twice sifted flour, baking powder
and salt. Pour back into sifter.
In mixing bowl (about 2-quart capacity) beat egg yolks and whole egg with
rotary beater until thick and lemon coloured (about 5 minutes). Gradually
add sugar beating after each addition (about 10 minutes). Remove beater.·
Fold in orange rind, juice and flavouring .
Sift dry ingredient s into egg and sugar mixture. Fold in with light motion.
Do not stir or beat. Add boiling water. Fold in quickly, just untif liquid
is blended. Turn into ungreased tube pan and bake at 325°F. (Moderate oven)
for 60 to 65 minutes. Turn cake over in pan on wire cake rack after removing
from oven. Let hang for 1 hour or until cool. Loosen with spatula and shake
from pan.
When cold, dust top lightly with icing sugar or frost with Orange Butter,
Fruit or Pastel Frosting, if desired. (See Frostings, pages 150 to 153.)
NOTES: 1. When cake is cooling, it should be suspended so top of cake is not resting on cake
rack.
2. To serve break apart with two forks.
3. Make one day. Cover whites and keep cool. Make Angel Cake (page 81 ) a few
days later.
80
CAKES
"As light and foamy as a cloud-mixed with delicate precision"
% cup plus 2 tablespoons twice 3i' teaspoon salt

sifted RoBIN Hoon VITAMIN 1 teaspoon cream of tartar
ENRICHED FLOUR 1 teaspoon vanilla
13-i' cups fine granulated sugar 3i' teaspoon almond extract
1 cup egg whites (8 large)
~reheat oven to 375°F. (Moderately hot oven). A 9-inch tube pan is required
for this cake. Do not oil or grease.
Measure twice sifted flour into sifter, add 3i' cup of the sugar. Sift together
6 times. Pour back into sifter.
Measure egg whites, put in mixing bowl (about 2-quart capacity). Add
salt and beat, preferably with flat wire whip or rotary beater, until foamy.
Add cream of tartar and heat until glossy and stiff enough to stand in peaks
but not dry. Add remaining cup of sugar, two tablespoons at a time, gently
folding and beating after each addition until just blended. Fold in flavourings.
Sift about 3i' of the dry ingredients over the surface of the beaten egg white
mixture. Gently fold and cut in using flat wire whip or shallow spoon, being
careful not to release the air incorporated in the egg whites. Fold only until
the flour is evenly distributed. Repeat until all dry ingredients are added.
Turn into ungreased tube pan and cut through batter gently with a knife to
remove large air bubbles.
Bake at 375°F. (Moderate oven) for 35 to 40 minutes. Turn cake over in
pan on wire rack after removing from oven. Let hang for 1 hour or until cool.
Loosen with spatula and shake from pan. When cold, serve plain or with any
desired frosting.
NOTES: 1. Angel Cake is improved if stored in tightly covered container for a day at least.
2. To serve, break apart with 2 forks.
3. Pieces of Angel Cake may be rolled in Seven-Minute Frosting (see page 151), and
then rolled in shredded cocoanut.
4. Angel Cake may be sliced and topped with ice cream and Chocolate sauce.
5. Stale Angel Cake may be broken into pieces, moistened with fruit juice, piled in
dessert glasses and topped u;.ith whippl!d cream.
6. Top slices of Angel Cake with cpnned peaches, pears, pineapple or fruit cocktail,
with a garnish of whipped cr'i!am.
81
. ... - . ' :r ~ - ~ ~ ~ ,_ i" • - • - • • .- -::
~J ' .. .. . . . . . .· :, ·__-<,::~~~
. .- . ,_ .•
FRUIT CAKES
FRUIT CAKE POINTERS
1. The making of fruit cakes is simplified if fruits and nuts are prepared
and combined the day before the cake is to be mixed and baked.
2. For extra flavour l to 2 slices of candied pineapple, cut in small pieces,
may be added to fruit and nuts in any of the fruit cakes which follow.
3. If fruit cake is not to be frosted, garnish top with whole blanched al-
monds, sliced cherries and strips of peel just before baking.
4. The paper may be removed from around cake after cooling but if left on
it helps to keep cake moist while being stored. When thoroughly cooled,
wrap in heavy waxed paper. Store in tightly covered tin box in cool,
dry place.
"Dark, very moist with plenty of fruit-perfect for wedding cake"
2 pounds (6 cups) Sultana raisins Y2 teaspoon salt

l pound (3 cups) currants 2 teaspoons allspice
Y2 pound (l Y2 cups) dates 4 teaspoons cinnamon
2 pounds (6 cups) seeded raisins l teaspoon nutmeg
l pound (3 cups) mixed peel Y2 teaspoon cloves
Y2 pound candied cherries l tablespoon vanilla
or l tablespoon almond extract
l cup drained maraschino cherries l pound (2 cups) granulated sugar
Y2 pound (2 cups) almonds 12 egg yolks
l pound (2 cups) butter Y2 cup molasses
(half shortening, if desired) 12 egg whites
3~ cups sifted RoBIN HooD Y2 cup grape or fruit juice
VITAMIN ENRICHED FLOUR Y2 cup strong coffee
3 teaspoons baking powder
Y2 teaspoon baking soda
'"» ~
Wash and dry raisins and currants. Pit and chop dates. Chop seeded raisins
and peel. Cut cherries in half. Blanch and slice almonds lengthwise. (For extra
82
C KBS
flavour, toast almonds in moderate oven.) Combine fruits and nuts in large
bowl. Measure butter and shortening into large mixing bowl. Grease and line
cake tins (set of 3 standard Christmas cake tins, about 8 x 8 x 3,72 inches,
6 x 6 x 3,72 inches and 4 x 4 x 3 inches) with 4layers of heavy waxed paper or
3 layers of brown paper. Grease again. Preheat oven to 275°F. (Slow oven).
Sift together flour, baking powder, soda, salt and spices, onto piece of waxed
paper. Remove l cup and combine with fruit and nuts. Mix until fruit is
well coated.
Cream butter and shortening until fluffy. Add flavourings. Gradually add
sugar, mixing until creamy. Beat egg yolks until light and lemon-coloured.
Add molasses and combine. Add to butter and sugar mixture. Beat together
well. Add half of sifted dry ingredients. Blend thoroughly. Beat egg whites
until stiff but not dry. Fold into mixture. Add remaining dry ingredients
alternately with combined fruit juice and coffee, folding in after each addition.
Add floured fruit and nuts, blending in until fruit is well distributed. Turn
batter into prepared&cake tins filling each about two-thirds full, spreading
batter evenly. Bake at 275°F. (Slow oven) in centre of oven. Bake small cake
2,72 hours; medium cake 3,72 hours and large cake 4 to 4,72 hours. Remove
from oven and allow to stand 5 minutes, then turn out on wire cake rack to
cool.
TO DECORATE CAKES AND WEDDING CAKES
To decorate cakes, spread frosting smoothly and thinly on top and sides of
cake. Use remaining frosting with pastry tube to make borders, festoons,
and rosettes. The frosting may also be tinted any delicate color desired.
Rich Dark Fruit Cake (page 82) makes an ideal wedding cake. Allow to
ripen at least three weeks before frosting. After cake has ripened, brush top
with unbeaten egg white. Cover with almond paste about 7.1' to )1 inch thick.
Spread a thin, smooth layer of Decorative Frosting over cake. Allow to harden
for a day. Next day put on a second layer and decorate. For decorating a three-
tier wedding cake, use double the amount of Decorative Frosting.
83
1 pound shelled almonds )i teaspoon salt
2 pounds icing sugar 6 egg yolks
(about 7 cups) 1 tablespoon almond flavouring
Blanch almonds and put through fine food chopper. Mix thoroughly with
icing sugar and salt. Work in egg yolks one at a time. Work in almond flavour-
ing, adding more if a strong almond flavour is desired. Knead on board
lightly sprinkled with icing sugar until well blended. Just before using knead
the amount desired for each cake until smooth. Roll to size of cake. Pat on
cake which has been brushed with egg white.
YIELD:-Suffi.cient to cover one 8" x 8", one 6" x 6" and one 4" x 4" cake.
3 egg whites ~ teaspoon salt

3 ~ups icing sugar 1% tablespoons lemon juice
Beat egg whites slightly with 4 tablespoons of sugar. As they begin to stiffen,
add gradually the remaining sugar, and salt. Continue beating until so stiff
that when you cut through with a knife, the icing will hold its shape. Add
lemon juice and blend. Cover with a damp cloth until ready to use.
YIELD:-Suffi.cient frosting to cover top and sides of an 8 x 8 x 3-inch cake
and to use for special decorating.
NOTES: 1. 3 tablespoons melted buuer may be added for a softer frosting. It will not be so
white. Add more icing sugar until desired consistency.
2. If desired, 1 teaspoon vanilla may be added.
1 cup butter (part shortening) 1 teaspoon vanilla

% cup almonds 1 teaspoon lemon extract
1% cups glace or well-drained 1)i cups granulated sugar
maraschino cherries 4 eggs
2% cups sifted RoBIN HooD 1% tablespoons lemon juice
VITAMIN ENRICHED FLOUR 1 teaspoon almond extract
2 teaspoons baking powder )i cup milk
72 teaspoon salt
Mix as for Light Fruit Cake (recipe, page 86). Use greased and lined large-
size Christmas cake tin about 8 x 8 x 3% inches. Bake at 300°F. (Slow oven)
for 1% to 1% hours.
84
CAKES
"Medium type, one you'll be proud to serve"
~cup shortening .7'2 teaspoon baking soda

2 tablespoons butter ~ teaspoon salt
4,72 cups raisins 1,72 teaspoons vanilla
.72 cup currants 1,72 teaspoons lemon extract
1 cup mixed peel ~ teaspoon almond extract
~ cup citron peel ~ cup brown sugar, firmly packed
~ cup glace or well-drained 2 tablespoons granulated sugar
maraschino cherries 3 eggs
.7'2 cup almonds .7'2 cup plus 2 tablespoons grape
3 cups sifted RoBIN HooD juice
VITAMIN ENRICHED FLOUR }.1 cup molasses
1,72 teaspoons baking powder
Measure shortening and butter into mixing bowl. Wash and dry raisins and
currants; if peel is not already chopped, cut into small pieces; slice cherries;
blanch and slice almonds lengthwise. For extra flavour toast almonds in
moderate oven. Combine fruit and nuts. Grease and line cake tins (2 medium-
size standard Christmas cake tins- 6 x 6 x 3 Yz inches or one 8 x 8 x 3 Yz inches)
with 4 layers of heavy waxed paper or 3 layers of brown paper. Grease again.
Preheat oven to 275°F. (Slow oven). Sift together flour, baking powder, soda
and salt onto piece of waxed paper.
Cream shortening and butter until fluffy. Add flavourings. Gradually add
sugars, mixing until creamy. Add dry ingredients slowly, mixing until well
blended. Add fruit and almonds. Mix well.
Beat eggs, add grape juice and molasses. Mix together well. Then add to
flour and fruit mixture. Mix until blended. Turn into prepared cake tins,
filling two-thirds full and spreading batter evenly. Bake at 275°F. (Slow oven)
3 hours for medium size cakes and 4 hours for large cake. Remove from oven.
Allow to stand in tin for 5 minutes. Turn out on wire rack to cool.
NOTES: 1. Allow this cake to "ripen" for at least 3 weeks before using.
2. This is a good standard Christmas cake.
85
"Just right, with attractive contrast of red cherries and green peel"
1 cup butter (part shortening) 1 teaspoon baking powder

72 pound (about 172 cups) seedless 72 teaspoon salt
raisins 1 teaspoon vanilla
72 pound citron peel 1 teaspoon almond extract
7.!' pound almonds 2 teaspoons rose water
% cup glace or well-drained 1 teaspoon grated lemon rind
maraschino cherries 17.!' cups granulated sugar
272 cups sifted RoBIN HooD 4 eggs
VITAMIN ENRICHED FLOUR 172 tablespoons lemon juice
Measure butter into mixing bowl. Wash and dry raisins; cut peel in paper-
thin strips; blanch and slice almonds lengthwise. For extra flavour toast
almonds in moderate oven. Slice cherries. Combine in large bowl and set
aside until needed. Grease and line cake tins (1 medium-size, 6 x 6 x 372 inches,
and 1 small-size, 4 x 4 x 3 inches, standard Christmas cake tins) with 3 layers
of heavy waxed or 2 layers brown paper. Grease again. Preheat oven to 275°F.
(Slow oven).
Combine 72 cup of the sifted and measured flour with fruit and nuts in
bowl. Mix until fruit is well coated. Sift together remaining flour, baking
powder and salt.
Cream butter until fluffy, add flavourings and lemon rind. Gradually add
sugar, mixing until creamy. Beat eggs until light and lemon-coloured. Add
to creamed mixture. Beat together well. Add dry ingredients alternately
with fruit and nuts folding in gently until well combined. Add lemon juice.
Turn into prepared cake tins, filling % full and spreading batter evenly.
Bake at 275°F. (Slow oven) 2 hours for medium-size cake and 172 hours for
small cake. Remove from oven. Allow to stand in tin 5 minutes. Turn out
on wire cake rack to cool.
NOTE: The above batter may be baked in large-size Christmas cake tin. It will make a shallow
cake about 2 inches deep. Bake at 275°F. (Slow oven) for 2">i hours.
86
Home-made cookies are so marvelously good and so easy to make-nobody
should be too busy to make a batch now and then. And there is such a feeling
of satisfaction in having the cookie jar well filled.
A Saturday morning cookie baking can make you feel well provided for a
whole week against the unexpected guest or the children's lunch box problem.
GENERAL POINTERS FOR COOKIE MAKERS

I. Butter adds richness to flavour. When possible, use part butter for
shortening. Letting the measured butter and shortening stand in bowl
at room temperature until soft simplifies the creaming and blending
in of sugar.
2. Dough for rolled cookies should be stiff and well chilled, so it will roll
out easily. Roll only a small amount at a time, leaving the rest in re-
frigerator to keep firm.
3. Bakeboard or pastry cloth should be lightly floured. Too much flour on
bakeboard makes cookies hard. Lightly floured slip cover on rolling pin
and canvas cloth on bakeboard prevent dough from sticking.
4. After cutting or shaping, arrange cookies in symmetrical rows on lightly
greased cookie sheet. Any mild-flavoured unsalted shortening may be
used for this. Bake small and large cookies separately so they will bake
evenly.
5. Refrigerator dough should be chilled at least 8 hours. Use sharp knife
for slicing. This type of dough, well wrapped, may be kept in the re-
frigerator for several days. Slice off dough for cookies, as needed.
6. To decorate cookies, before baking, brush tops of cookies with slightly
beaten egg white and decorate with chopped nuts, red or green sugar,
strips of gumdrops, cherries, etc.
?. When cookies are cool, place in cookie tins or jars. Arrange in layers
with waxed paper between. Store crisp cookies in separate container
with loose cover. Store soft drop or bar cookies in tightly covered
container.
87
·-~ . . . -. ~~~~t~
.' .
. . .
' - ------ . -- - - - - - - - - - -
ROLLED COOKIES
s~~
"Crisp and homey-round or fancy shaped"
% cup soft shortening (part butter) 3--iteaspoon nutmeg (optional)

2 7.4: cups sifted RoBIN HooD 1 teaspoon vanilla
VITAMIN ENRICHED FLOUR 1 cup granulated sugar
172 teaspoons baking powder 2 eggs, well beaten
72 teaspoon salt
Measure shortening and butter into mixing bowl. Sift together flour, baking
powder, salt and nutmeg.
Cream shortening and butter until fluffy. Add vanilla. Gradually add sugar,
mixing until creamy. Add beaten eggs. Beat well. Add dry ingredients, combin-
ing thoroughly. Chill dough for 2 hours at least (preferably overnight).
To Roll and Bake:-With floured rolling pin, roll out chilled dough on
lightly floured bakeboard or pastry cloth. For crisp cookies roll Yt'6 inch thick.
For softer cookies roll Ys to 7.4: inch thick. Using floured cookie cutter of any
desired shape, cut out cookies close together. Put leftover pieces of dough
together and chill. Re-roll all leftover pieces at one time. Work quickly to
prevent dough from softening up too much. Arrange on greased cookie sheet,
leaving space between cookies to allow for spreading. Bake at 375°F. (Moder-
ately hot oven) for 10 minutes. Remove cookies from pan and place on wire
rack to cool.
YIELD:-85 to 90 cookies (272 inches in diameter).
NOTE: See directions for decorating cookies-paragraph 6 on page 87.
Roll and cut half Sugar Cooky dough into rounds. Roll and cut remaining
dough with doughnut cutter for top rounds.
Place one teaspoon of jam or date filling (page 154) in centre of bottom
round. Cover with top round and press edges together with fork. Bake at
375°F. 10 to 12 minutes until very lightly browned.
88
COOKIES
"The very thing for the cookie jar"
Y2 cup soft shortening )i teaspoon salt

Y2 cup soft butter 1 teaspoon vanilla
1>1 cups sifted RoBIN HooD 1 cup brown sugar, firmly packed
VITAMIN ENRICHED FLOUR Y2 cup milk
3 teaspoons baking powder 2 cups QuiCK RoBIN HooD OATS
Measure shortening and butter into mixing bowl. Sift together flour, baking
powder and salt.
Cream shortening and butter until fluffy. Add vanilla. Gradually add sugar,
mixing until creamy. Add milk and oats. Add dry ingredients, combining
thoroughly. Chill dough for 2 hours at least (preferably overnight).
Roll and bake as for Plain Sugar Cookies (page 88), preheating oven to
400°F. (Hot oven) and rolling cookies Vs inch thick.
YIELD:-80 cookies (2>1 inches in diameter).
"Crisp outside, moist in centre"
Make Thin Oat Cookies. When cool put together in pairs with soft fruit
filling between. Use Date Filling (page 154), jam or apple butter.
"Thin, crisp and nippy with ginger"
Y2 cup melted shortening 3 teaspoons ginger

1~ cups sifted RoBIN HooD )i cup fine granulated sugar
VITAMIN ENRICHED FLOUR Y2 cup fine dry bread crumbs
1 teaspoon baking soda Y2 cup molasses
Y2 teaspoon salt 2 tablespoons ice water
Y2 teaspoon cinnamon
Sift together flour, soda, salt, cinnamon and ginger into mixing bowl. Add
sugar, bread crumbs, molasses, melted shortening and water. Combine
thoroughly. Chill for 2 hours at least (preferably overnight).
89
With floured rolling pin, roll out chilled dough on lightly floured bakeboard
or pastry cloth. For crisp cookies roll 3-i inch thick. For softer cookies roll
Ys to 3-i inch thick. Using floured cookie cutter of any desired shape, cut out
cookies close together. Put leftover pieces of dough together and chill. Re-roll
all leftover pieces at one time. Arrange on greased cookie sheet, leaving space
between cookies to allow for spreading. Bake at 375°F. (Moderately hot
oven) for 10 minutes. Remove cookies from pan. Place on wire rack to cool.
YIELD:-50 to 60 cookies (2 }1 inches in diameter).
NOTE: This dough may be used for refrigerator cookies. Chill Y2 to 1 hour; shape into rolli 2"
in diameter; wrap in waxed paper; chill 8 hours or overnight. Slice Ys" thick and
bake at 350°F. 8 to 10 minutes.
"Of Scotch origin, thick, buttery, in bits or neat shapes"

1 cup soft butter 2 cups sifted RoBIN HooD
Y2 cup fruit sugar VITAMIN ENRICHED FLOUR
Measure butter into mixing bowl. Sift flour. Cream butter until very soft and
fluffy. Add sugar gradually and work until light. Add 1 ~ cups flour, reserving
3-i cup for bakeboard. Turn out dough and gradually knead in remaining
flour if necessary. When dough begins to crack when kneaded, no more flour
should be added.
To Make Shortbread Cookies: - Gently roll out with floured rolling

pin or pat out %or Y2 inch thick. Using floured cookie cutter of any desired
shape, cut out cookies close together. Put leftover pieces of dough together.
Re-roll all leftover pieces at one time. Arrange on ungreased cookie sheet.
Bake at 300°F. (Moderate oven) for 30 to 35 minutes.
YIELD:-48 shortbread cookies (1~ inches in diameter).
To Make Large Shortbreads: - Cut dough in half. Pat out with

hand to form two circles 6 inches in diameter. Place on ungreased cookie
sheet. Form scalloped edge with fingers or floured knife handle. Prick the
tops with tines of fork. Bake at 300°F. (Moderate oven) for 40 minutes.
Break in pieces to serve.
90
CDDKIBS
REFRIGERATOR COOKIES
72 cup soft butter 72 teaspoon lemon extract

72 cup soft shortening 72 teaspoon almond extract
27.4: cups sifted RoBIN HooD 72 teaspoon vanilla
VITAMIN ENRICHED FLOUR 72 cup brown sugar
l teaspoon baking powder 72 cup granulated sugar
72 teaspoon baking soda 2 eggs, well beaten
)i teaspoon salt
Measure butter and shortening into mixing bowl. Sift together flour, baking
powder, soda and salt.
Cream butter and shortening until fluffy. Add flavourings. Gradually add
sugars, mixing until creamy. Add beaten eggs. Beat well. Add dry ingredients,
combining thoroughly. Chill dough 72 to l hour.
Shape chilled dough into rolls 2 inches in diameter and wrap in waxed
paper. Chill overnight or at least 8 hours in refrigerator. Using sharp knife
cut chilled dough into 78 inch slices. Arrange on ungreased cookie sheet,
leaving space between cookies to allow for spreading. Bake at 375°F. (Mod-
erately hot oven) for 8 to 10 minutes. Remove cookies from pan. Place on
wire rack to cool.
YIELD:-7 dozen cookies.
NOTE: Cookies may be garnished with cherries, raisins or nut halves before baking.
Add 73' cup sliced blanched almonds and 72 cup chopped candied fruit or red
and green cherries to sifted dry ingredients in recipe for Plain Refrigerator
Cookies. Mix well.
91
~tau~~~
Add 72 cup finely chopped nuts to sifted dry ingredients in recipe for Plain
Refrigerator Cookies. Add 3 squares (3 ounces) melted unsweetened chocolate
after adding eggs.
~9e'e ~ei'U9~ ~
See Page 89.
DROP COOKIES
GENERAL DIRECTIONS
The dough for drop cookies is slightly softer than that for rolled cookies
but should be chilled for 1 to 2 hours. This prevents the cookies from spreading
during baking. Take a small teaspoon of the dough and with another teaspoon,
push the dough off onto cookie sheet. Leave heaped up for plain drop cookies.
Some types of drop cookies may be shaped by rolling small pieces of the
dough in the hands, then pressing out with tines of fork or the bottom of a
glass (dipped in flour).
"Sojt,jruity, spice-flavoured drops"
72 cup soft butter 72 teaspoon baking soda

72 cup soft shortening 72 teaspoon salt
1 cup seedless raisins 1 teaspoon cinnamon
1 cup chopped dates 72 teaspoon nutmeg
72 cup chopped nuts ;i teaspoon cloves
2 cups sifted RoBIN HooD VITA- 172 cups brown sugar
MIN ENRICHED FLOUR 3 eggs, beaten
1 teaspoon baking powder
Measure butter and shortening into mixing bowl. Wash and dry raisins,
chop dates and nuts. Measure and combine.
Sift together flour, baking powder, soda, salt and spices. Cream softened
butter and shortening until fluffy. Gradually add sugar, mixing until creamy.
Add beaten eggs and combine thoroughly. Add dry ingredients and fruits
and nuts. Mix well. Chill dough 72 to 1 hour.
Drop chilled dough from teaspoon, 1 inch apart, on greased cookie sheets.
Bake at 375°F. (Moderately hot oven) for 8 to 10 minutes. Remove cookies
from pan. Place on wire cake rack to cool.
YIELD:- 4 to 5 dozen cookies.
92
COD liS
"So simple to make, yet always popular"
72 cup soft shortening (part 3-i teaspoon nutmeg

butter) 72 teaspoon baking soda
~ cup plus 2 tablespoons sifted 72 teaspoon vanilla
RoBIN HooD VITAMIN EN- 72 cup brown sugar, firmly
packed
RICHED FLOUR l cup QuiCK RoBIN HooD OATS
3-i teaspoon salt 2 tablespoons hot water
Measure shortening and butter into mixing bowl. Sift together flour, salt,
nutmeg and soda. Cream shortening until fluffy. Add vanilla. Gradually add
sugar, mixing until creamy. Add dry ingredients, oats and hot water, com-
bining thoroughly. Chill dough for 72 to l hour. Drop chilled dough from
teaspoon, 2 iriches apart, onto greased cookie sheets. Press down with tines of
fork. Press a second time so that creases are at right angles to those first made.
To prevent fork from sticking to dough, dip in warm water or in flour. Bake
at 375°F. (Moderately hot oven) for 5 to 6 minutes. Remove cookies from
pan. Place on wire cake rack to cool.
YIELD:-35 to 40 cookies.
72 cup soft butter 72 teaspoon baking soda

72 cup soft shortening Yz teaspoon salt
72 cup brown sugar l cup cocoanut
72 cup white sugar Y2 cup chopped dates
l egg >i cup chopped red cherries
l cup sifted RoBIN HooD VITA- >i cup chopped green cherries
MIN ENRICHED FLOUR l teaspoon vanilla
2 cups QuiCK RoBIN HooD OATS
Preheat oven to 325°F. Grease a baking sheet.
Cream the butter and shortening until fluffy. Add brown and white sugar
and cream together well. Add vanilla. Beat the egg lightly and add to the
93
sugar and shortening. Blend well. Add flour, sifted with the baking soda and
salt. Mix in cocoanut, dates and cherries. Add the oats and blend with other
ingredients.
Drop by spoonfuls on greased baking sheet. Bake at 325°F. for 10 to 12
minutes.
3 cups sifted RoBIN HooD VITA- Y2 cup shortening

MIN ENRICHED FLOUR Y2 cup sugar
2 teaspoons soda 1 cup molasses
% teaspoon salt 1 egg, beaten
1 tablespoon ginger Y2 cup boiling water
1 teaspoon cinnamon 1 tablespoon vinegar
Preheat oven to 375°F. Grease baking sheets.
Sift together flour, soda, salt, ginger and cinnamon. Cream together
shortening and sugar until light and fluffy. Add molasses and egg. Beat well.
Add flour mixture to creamed mixture alternately with water and vinegar,
mixing thoroughly. Drop by tablespoonfuls, 2 inches apart, on greased baking
sheets. Sprinkle with sugar, if desired. Bake in moderate oven, 375°F., 12 to
15 minutes.
YIELD:-About 3,Y2 dozen cookies.
1 cup shortening 1 cup peanut butter

1 cup white sugar 2 teaspoons soda
1 cup brown sugar 7.1' teaspoon salt
2 eggs 27.1' cups sifted RoBIN HooD VITA-
MIN ENRICHED FLOUR
Cream softened shortening until fluffy. Gradually add sugar, mixing until
creamy. Beat in unbeaten eggs and mix well. Add peanut butter and blend
well. Add flour sifted with soda and salt.
96
CDDKIBS
Shape the dough into bars 1" x 2" x %" deep. Roll in cocoanut. Place on an
ungreased baking sheet and bake in a moderate oven (375°F.) for 12 to 15
minutes.
YIELD:-5 dozen.
NOTE: These may be rolled into balls and pressed flat with a fork.
BAR COOKIES
"Cake-like texture with nuts and raisins all through"
% cup soft shortening (part butter) .Y2 teaspoon allspice

1_Y2 cups sifted RoBIN HooD VITA- .Y2 cup granulated sugar
MIN ENRICHED FLOUR 2 eggs, well beaten
2 teaspoons baking powder ~cup light molasseS:.
~ teaspoon salt .Y2 cup chopped nuts
1 teaspoon cinnamon 1 cup seedless raisins
.Y2 teaspoon nutmeg 6 tablespoons milk
Measure shortening and butter into mixing bowl. Grease and lightly flour a
9 x 12 inch cake tin. Sift together flour, baking powder, salt and spices.
Cream shortening and butter until fluffy. Gradually add sugar, mixing
until creamy. Add beaten eggs. Beat well. Add molasses, nuts and raisins.
Blend well. Add dry ingredients and milk combining thoroughly. Spread in
prepared cake tin. Bake at 350°F. (Moderate oven) for 20 to 25 minutes.
Let cool thoroughly. Dust with icing sugar and cut in squares or bars.
YIELD:-32 bars.
NOTE: These bars may be frosted with a thin lemon or orange butter frosting if desired.
97
"Crispy, chewy-like candy"
Y2 cup butter, melted 1 teaspoon baking powder

1 cup brown sugar (firmly 2 cups QuiCK RoBIN HooD OATS
packed) Y2 teaspoon vanilla
Combine brown sugar, baking powder and oats in mixing bowl. Add butter
and vanilla. Blend thoroughly. Spread thinly in ungreased square or oblong
cake tins. For this amount of mixture, 2 tins (8 x 8 x 2 inches) or equivalent
are required.
Bake at 375°F. (Moderately hot oven) for 10 to 15 minutes or until golden
brown. Remove from oven. Allow to stand for 5 minutes. While still warm
cut in squares or bars with sharp knife. Loosen outside edges. Allow to cool
thoroughly, then remove squares or bars from tins.
YIELD:-3 dozen squares.
1~ cups QuiCK RoBIN HooD OATS Filling:

IY2 cups RoBIN HooD VITAMIN EN- 2 cups dates
RICHED FLOUR Y2 cup sugar
~cup butter l cup water
~ teaspoon soda juice of I lemon
1 cup brown sugar
Combine ingredients for filling. Simmer until thick, being careful that mixture
does not burn. Cool.
Preheat oven to 375°F. Lightly grease a 9" x 9" pan.
Sift soda with flour. Combine flour, brown sugar and oats. Work in butter
with fingertips. (Part shortening may be used, but butter gives better flavour
and browning.)
Pat half of this mixture into pan. Spread date filling over layer of oat
mixture, then pat other half of oat mixture on top. Bake in quick moderate
oven, 375°F., 45 minutes. Cut in squares when cool.
98
COD liS
2 squares unsweetened chocolate 2 eggs

Y2 cup shortening or butter Y2 cup sifted RoBIN HooD
1 cup sugar VITAMIN ENRICHED FLOUR
Y2 teaspoon vanilla 74:' teaspoon salt
Y2 cup chopped walnuts
Preheat oven to 350°F. Grease or line with waxed paper an 8-inch square
cake tin.
Melt chocolate over hot water. Cream shortening and vanilla. Add sugar
gradually and cream until light and fluffy. Add eggs, one at a time, beating
well after each addition. Add melted chocolate and blend. Fold in flour sifted
with salt. Fold in nuts. Bake 45 minutes.
Frost, if desired, with Chocolate Butter Icing, (page 150).
Ys cup soft shortening 2 teaspoons baking powder

1 cup sugar Y2 teaspoon salt
2 cups sifted RoBIN HooD VITA- 1 cup mashed bananas (about 3)
MIN ENRICHED FLOUR 1 tablespoon lemon juice
2 eggs, well beaten 1 cup chopped nuts
Preheat oven to moderate, 350°F. Grease a 9" x 13" pan.
Cream shortening and sugar together until fluffy. Add eggs and beat
thoroughly. Sift dry ingredients together and add alternately with mashed
bananas and lemon juice. Add nuts.
Spread in well-greased pan. Bake in a moderate oven for 25 to 30 minutes.
Cool and frost with plain Butter Frosting, (page 150).
YIELD:-3 dozen bars.
99
1. Follow directions exactly as given for each type of pastry. Be sure to
use RoBIN HooD VITAMIN ENRICHED FLOUR in amounts specified in
each recipe. These recipes were perfected to suit RoBIN HooD VITAMIN
ENRICHED FLOUR. For best results use no other flour.
2. Measure ingredients accurately.
(a) Flour should be sifted before measuring.
(b) To measure shortening or lard for pastry, cut from a one-pound
block when possible. One pound is equal to 2 cups. If recipe calls
for 1 cup, cut pound block exactly in half and use the one-half
pound. For one-half cup shortening use one-quarter of full pound;
for one-quarter cup use one-eighth of a pound. See pages 6 and 7
for other measuring methods.
(c) Use only the amount of water specified in recipe. Too much water
makes pastry tough.
3. Thoroughly blend half shortening into flour. Cut remaining half in with
pastry blender or two knives until the size of small peas.
4. A void mixing dough too much after liquid has been added. Over-mixing
makes pastry tough. Add liquid very gradually. (Use fork with light
motion to mix in liquid.) Mixture may be crumbly but when pressed
together in a piece of waxed paper moisture permeates through the
dough.
5. Let dough stand in paper (preferably in refrigerator) for 10 minutes
before rolling out.
6. A void using too much flour on bakeboard or pastry cloth when rolling
out pastry. A light dusting of flour on bakeboard or pastry cloth and
over rolling pin should be sufficient.
7. A hot oven is very important in producing flaky pastry.
100
PASTRY
GENERAL DIRECTIONS
l. STANDARD METHOD:
For one 9-inch pie shell- For one 9-inch double-crust pie-
l cup sifted RoBIN HooD VITA- 2 cups sifted RoBIN HooD
MIN ENRICHED FLOUR VITAMIN ENRICHED FLOUR
Vs teaspoon salt % teaspoon salt
Vs cup lard OR %cup lard OR
vegetable shortening vegetable shortening
2 to 3 tablespoons cold water 5 to 6 tablespoons cold water
Sift together flour and salt into mixing bowl. Cut half of lard or shortening
into flour in bowl, using pastry blender or two knives, until fine and mealy.
Cut remaining half in until the size of small peas. Add cold water very gradu-
ally (one teaspoonful at a time) tossing mixture up from bottom of bowl with a
fork. Drop water here and there over flour so it will be evenly distributed.
Mixture will still be crumbly. Turn out on a large piece of waxed paper. Use
waxed paper to press pastry firmly together into a ball. Roll up in paper
tightly. Chill or roll out at once.
Lightly flour pastry cloth or bakeboard. If recipe for double crust pie is used,
cut dough in two before rolling, making one portion slightly larger than the
other for bottom crust.
With floured rolling pin roll out in all directions from centre. ever roll
back and forth. Roll from the centre to the outside of the pastry circle all
the way around until the dough is about one-eighth of an inch thick and
one-half to one inch larger than the pie plate, depending on the depth of the
plate. Turn the pie plate upside down over the pastry circle to estimate the
size. Loosen the pastry gently from the pastry cloth or bakeboard and fold
lightly in half. Transfer to pie plate, being careful not to stretch. This may
be accomplished more easily by folding the pastry over the rolling pin and
with the rolling pin, lifting it on to the pie plate. Fit the pastry into the pie
plate so it covers the surface smoothly and loosely, taking care to fit it into
the angle of the side and bottom.
101
For one-crust shell: Trim pastry with scissors or sharp knife, allowing one-half
inch to hang over edge of pie plate. Tuck under, even with pie plate, and flute
edge with thumb and forefinger or press around edge with tines of fork. Chill
if possible. If pie shell is to be baked without filling, prick surface of pastry
with tines of fork to prevent puffing during baking. Bake 8 to 10 minutes in
very hot oven, 475°F. Cool thoroughly before adding cooled filling. Always
have pie shell and filling cold as this prevents pie from becoming soggy.
NOTES: 1. As an extra precaution against pie shell shrinking and puffing up in centre. set
a metal pie plate inside pastry-lined pie plate before baking. After 5 minutes
remove metal pie plate to allow inside of shell to brown slightly.
2. Pie shells may be made in advance and kept in refrigerator until ready to bake.
For double-crust pie: Fill bottom crust with any of the fillings suggested in the
following pages. For top crust, roll out remaining pastry to Ys inch thickness
or less and Y2 inch larger than pie plate. Wet edge of pastry with cold water.
Lay top crust on filling, trim, leaving Y2 inch rim of pastry hanging over edge
of pan. Fold this edge under edge of bottom pastry and seal. Form fluted edge
or press edge with tines of fork. Bake at 450°F. for 10 minutes, then reduce
to 350°F., or bake at a constant temperature of 425°F. for 35-40 minutes.
NOTE: Always set pie on bottom rack in oven for first 15 to 20 minutes. To brown top crust,
place pie higher in oven during last 15 minutes of baking period.
For lauice-top crust: Use larger recipe above. Make bottom crust as for one-
crust pie above, having pastry hang one-half inch over edge of pie plate.· With
lightly floured rolling pin roll out pastry for top crust into circle exact diameter
of pie plate. With sharp knife cut in strips one-half inch wide. Twist strips
slightly and lay some of them across filling, about one inch apart. Then place
same number of twisted strips diagonally across the first row. This makes
diamond-shaped openings. Moisten ends of strips and seal ends to pastry in
plate. Turn overhanging pastry back over the ends of the lattice strips and
build up fluted or crimped edge.
2. PASTE METHOD:
For one 9-inch double-crust pie-
2 cups sifted RoBIN HooD % cup lard OR
VITAMIN ENRICHED FLOUR vegetable shortening
% teaspoon salt 6 tablespoons cold water
Sift together flour and salt into mixing bowl. Remove ~ cup flour. Cut half
102
PASTRY
lard or shortening into flour in bowl until fine and mealy, using pastry blender
or two knives. Cut remaining half in until the size of small peas.
Gradually add cold water to reserved 7,i' cup flour and mix just until blended.
Add this paste, a little at a time, to the flour and shortening mixture, blending
in lightly with a fork. When adding paste, drop it here and there over flour so
it will be better distributed. Mixture will still be crumbly. Turn out on large
piece of waxed paper. Use waxed paper to press pastry firmly together into a
ball. Roll up in paper tightly. Chill or use at once in desired recipe. Roll out
according to directions in Standard Pastry Method.
"A home-made mix-ready for a hurry-up pie"
6 cups sifted RoBIN HooD VITA- 1 pound lard or vegetable shortening

MIN ENRICHED FLOUR 2 teaspoons salt
Sift together flour and salt. Cut half of lard or shortening into flour until fine
and mealy, using a pastry blender or two knives. Cut remaining half in until
the size of small peas. (If vegetable shortening is used, ~ cup more may be
used, if desired, since vegetable shortening does not have so much shortening
power as lard.) This mixture may be stored, dry, in quart sealers, and kept
cool, using small quantities as desired.
Use 17,i' cups crumbles (packed) for one 9-inch pie shell; and 2 cups crumbles
(packed) for one 9-inch double crust pie. Moisten with 2 to 3 tablespoons cold
water per cup of crumbles. Add water gradually, tossing mixture up from
bottom of bowl with fork. Press into a ball; chill or roll out immediately.
YIELD:-4 double-crust pies.
Pile strips and odd pieces of leftover pastry. Gently press together to form
ball. With lightly floured rolling pin, roll out to 7,i' inch thickness, and shape
as directed in the following recipes.
Turnovers :- Cut out rounds of rolled out pastry, using cookie cutter or
canister lid of desired size. Place spoonful of any desired filling on half of
pastry round near centre. Make gashes on other half of pastry using point of
103
sharp knife. Moisten around edge. wit~ cold water and fold over pastry ~o
cover filling. Press edges together w1th tmes of fork. Place on ungreased cook1e
sheet and bake in hot oven 425°F. for 25 to 30 minutes or until golden brown.
Cheese Straws :- Sprinkle rolled out pastry with grated cheese and a little
paprika. Fold over, press together, sprinkle with cheese again and fold ov~r
again. Roll out to .%: inch thickness. Cut in strips. Bake on ungreased cookie
sheet for 8 to 10 minutes at 450°F. (Very hot oven) . Serve with salads, etc.
Cinnamon Straws :-Make as for Cheese Straws but spread pastry thinly
with butter then sprinkle with sugar and cinnamon. Serve with fruit salads, etc.
Pastry Garnishes :-Roll out pastry. Cut in fancy shapes (leaves,

diamonds, hearts, stars, etc.) using cardboard pattern. Bake on ungreased
cookie sheet at 450°F. (Very hot oven) for 8 to 10 minutes or until golden
brown. Use to garnish top of open face pies or tarts. Or frost and decorate
for afternoon tea.
"First choice-with all thefamily"

(For Nine-inch Pie)
5 cups thinly sliced apples (about 1 tablespoon butter

5 to 7 apples) 1 teaspoon cinnamon
% to 1 cup sugar
Wipe, quarter, core, peel and slice apples, then measure. Combine sugar,
cinnamon and apples in bowl before preparing pastry, (amount of sugar
depending on tartness of apples). Preheat oven to 450°F., (Very hot). Prepare
pastry as in General Directions for double-crust pies (page 101). Fill pastry-
lined pie plate with apple mixture. Dot with small pieces of butter. Cover
with top crust. Place pie on lowest rack in oven preheated to 450°F. (Very hot
oven). Bake for 10 minutes, then reduce heat to 350°F. (Moderate oven) and
bake for 45 to 50 minutes longer. Serve warm or cold.
Prepare apple mixture as above. Prepare pastry using one cup of flour (see
page 101). Roll out to fit top of 10" x 6" x 2" baking dish. Turn apple mixture
into baking dish. Sprinkle with 1 teaspoon lemon juice and dot with small
pieces of butter. Cover with top crust. Bake as above. Serve warm or cold with
plain or whipped cream.
104
"LEMON MERINGUE PIE .. . ajavourite

of the man in the house."
Recipe on page 114.
"An old-timefavourite of spring and summer"
(For Nine-inch Pie)
4 cups cut rhubarb 1~ to 2 cups granulated sugar

6 tablespoons RoBIN HooD VITA- 1 tablespoon butter
MIN ENRICHED FLOUR
NOTE: 1 pound rhubarb, when cut, yields approximately 2 cups.
Prepare pastry as in General Directions for Two-crust Pies (page 101). Preheat
oven to Very hot, 450°F. Prepare rhubarb (wipe stalks and cut in one-inch
pieces), then measure. If rhubarb is tender and pink do not peel. Combine
sugar, flour, and rhubarb. Fill unbaked pie shell. Dot with small pieces of
butter. Cover with top crust. Place pie on lowest rack in oven preheated to
450°F. (Very hot oven). Bake for 15 minutes then reduce oven temperature to
350°F. (Moderate oven) and bake for 40 to 45 minutes longer. Serve warm or
cold.
"Come midsummer there's no equal"

(For Nine-inch Pie)
4 cups fresh blueberries )i teaspoon salt

% cup granulated sugar 1 tablespoon lemon rind (coarsely
2 tablespoons RoBIN HooD VITA- grated)
MIN ENRICHED FLOUR 172 tablespoon lemon juice
1 tablespoon quick-cooking tapioca 72 tablespoon butter
Prepare pastry as in General Directions for Two-crust Pies (page 101 ). Preheat
oven to Very hot, 450°F. Pick over and wash blueberries. Combine sugar, flour,
tapioca, and salt. Add to blueberries. Add lemon juice and rind. Let stand for
10 to 15 minutes. Mix well. Turn into pastry-lined pie plate. Dot with small
pieces of butter. Cover with top crust. Place pie on lowest rack in oven pre-
heated to 450°F. (Very hot oven). Bake for 10 minutes, then reduce oven
temperature to 350°F. (Moderate oven) and bake for 30 minutes longer. Serve
warm or cold.
106
PASTRY
''It wins praise from the men of the house''

(For Nine-inch Pie)
2% cups water 3 tablespoons RoBIN HooD VITA-

2}i cups washed raisins MIN ENRICHED FLOUR
~ cup granulated sugar 73 teaspoon salt
Prepare pastry as in General Directions for Two-crust Pies (page 101) . Heat
water to boiling point, add raisins. Simmer for 10 minutes. Combine sugar,
flour and salt. Add gradually to hot mixture. Cook, stirring constantly, until
mixture is thickened and clear. Cool. Pour into pastry-lined plate. Cover with
top crust. Place pie on lowest rack in oven preheated to 450°F. (Very hot oven).
Bake for 10 minutes then reduce oven temperature to 350°F. (Moderate oven)
and bake for 30 minutes longer. Serve warm or cold.
NOTE: Orange Raisin Pie: Use Yz cup orange juice, 2 cups water and 1 teaspoon grated
orange rind.
"Made in no time at all when there's a jar of fruit on the shelf"

(For Nine-inch Pie)
73 teaspoon salt 73 teaspoon cinnamon (if desired)

4 teaspoon cornstarch 173 cups fruit syrup
3 tablespoons granulated sugar 1 tablespoon butter
2% cups drained canned fruit
Prepare pastry as in General Directions for Two-crust Pies (page 101). Combine
salt, cornstarch, sugar and cinnamon in saucepan. Add fruit syrup slowly.
Cook over direct heat, stirring constantly, until thick. Add butter, then
gently fold fruit into sauce. Allow mixture to cool. Pour into pastry-lined
pie plate. Cover with top crust. Place pie on lowest rack in oven, preheated to
450°F. (Very hot oven). Bake for 10 minutes, then reduce oven temperature
to 350°F. (Moderate oven) and bake for 20 minutes longer. Serve warm or
cold.
107
PUMPKIN I'IE
fJ- //{)
CIIEUIO - PIE
fJ- 110
IIU 'EBEUIO - PIE

,_ 106
Make as for canned raspberry pie omitting cinnamon. Add Yz teaspoon
almond extract.
Make as for canned raspberry pie, omit cinnamon and add 1 teaspoon lemon
juice for flavouring.
Make as for canned raspberry, cherry or peach pie increasing sugar to% cup.
"Golden and creamy, just right with spice"

(For Nine-inch Pie)
13i cups cooked or canned pumpkin % teaspoon ginger

(well drained) 13i teaspoons cinnamon
%cup brown sugar 4 teaspoons light molasses
%teaspoon salt 3 eggs, beaten slightly
% teaspoon nutmeg %cup milk
1 cup evaporated milk
Prepare pastry shell as in General Directions for One-crust Pies (page 101).
Chill. Preheat oven to very hot, 450°F. Combine well drained pumpkin with
sugar, salt, spices, and molasses. Beat eggs, add milk and evaporated milk.
Combine thoroughly with pumpkin mixture. Pour into chilled unbaked pastry
shell. Place pie on lowest rack in oven preheated to 450°F. (Very hot oven).
Bake for 10 minutes; then reduce oven temperature to 350°F. (Moderate oven).
Bake until pumpkin custard is set or until silver knife inserted in centre comes
out clean (approximately 50 to 55 minutes). Cool before serving. Garnish
with sweetened whipped cream, spiced whipped cream or ice cream, if desired.
NOTES: 1. The evaporated milk makes a rich and smooth-textured filling. Thin cream can
be used in place of evaporated milk. The consistency of the filling will not be
quite as firm and creamy.
2. To cook pumpkin; wash, cut in half crosswise, remove seeds and string. Place in
a pan, shell side up, and bake in a moderate oven, 325°F., until it is tender.
Scrape out pulp and put through strainer.
110
PASTRY
Spread % cup mincemeat on bottom of pie shell before adding filling. Bake
as directed.
Sprinkle Xi' cup chopped pecans or walnuts on top of pie 10 minutes before it
is finished baking.
"Masterpiece of taste and velvety smoothness"

(For Nine-inch Pie)
2Y2 cups milk %cup granulated sugar

4 tablespoons cornstarch 2 egg yolks
Y2 teaspoon salt 1 tablespoon butter
1Xi:' teaspoons vanilla or almond extract
Prepare and bake pie shell as in General Directions (page 101). Mix cornstarch,
salt and sugar; stir in cold milk gradually. Cook, stirring constantly until
mixture is thickened; cook 2 minutes longer, stirring occasionally.
Add part of hot mixture gradually to slightly beaten egg yolks. Blend.
Add to remaining mixture. Cook 2 minutes. Remove from heat. Blend in
butter. Cool (cover to. prevent skin from forming). Add vanilla. When thor-
oughly cooled, pour into cooled baked pie shell. Cover with whipped cream
or meringue. (See method for Meringue, page 113.)
NOTE: For a richer pie, use 3 egg yolks.
Make cream filling as for CREAM PIE. Fill cooled baked pie shell with half
of the thoroughly cooled cream filling. Arrange Y2 cup of sliced bananas on top.
Cover with remaining filling then remaining bananas. Top with whipped
cream or meringue.
NOTE: Dip bananas in lemon juice to prevent immediate discoloration.
Ill
PASTRY
'Palttif 'Peae~ {feeam Pte
Make cream filling as for CREAM PIE (page 111). Fill cooled baked pie shell
with thoroughly cooled cream filling. Arrange 7 peach halves, cavity side up,
on top (arrange 1 peach half in centre of pie and one for each cut of pie). Fill
peach cavities with whipped cream. Garnish each with a maraschino cherry.
{fo,efJa~eut &eeam 'Pte

Make cream filling as for CREAM PIE. Add 1 cup moist shredded cocoanut
to the thoroughly cooled cream filling. Turn into cooled baked pie shell.
Cover with whipped cream or meringue.
ZJate &eeam 'Pte

Make cream filling as for CREAM PIE. Combine l cup pitted dates with
72 cup water and cook to a thick paste. Cool. Spread date paste on bottom of
cooled baked pie shell, cover with thoroughly cooled cream filling. Top with
whipped cream or meringue.
"Fluffy, tender topping for open pies and tarts"
3 egg whites }i teaspoon cream of tartar

Allow egg whites to stand at room temperature for at least 30 minutes. Egg
whites beat up to greater volume if not too cold. Beat egg whites and cream of
tartar until frothy but not stiff. Gradually beat in sugar, one teaspoon at a
time. Continue to beat until mixture is glossy and stands in soft peaks.
Pile meringue on cooled filling in pie. With spatula spread toward edge so that
it touches crust all around. (This sealing prevents meringue from shrinking
away from edge.) Then spread lightly over centre surface. Pile remaining
meringue on top then swirl it or put it up in peaks. Bake in a hot oven, 425°F.
for 5 to 6 minutes or until delicate brown. Let cool at room temperature
away from draughts.
NOTES: 1. Sudden chilling causes beads of moisture to form on top and tends to cause
meringue to fall.
2. The meringue may be baked in a slow oven, 300°F., until lightly browned, if
desired.
113
"For GLAZED STRAWBERRY TARTS .fill tart shells madefrom Sweet

Pastry (recipe on page 116) with fresh sweetened strawberries and glaze
with melted red currant jelly."
"Piquantflavour and delicately smooth withflu.ffy topping"
(For Nine-inch Pie)
% cup granulated sugar 1 tablespoon grated lemon rind

5 tablespoons cornstarch 2 egg yolks
)i teaspoon salt }i cup granulated sugar
2 cups water 1 tablespoon butter
6 tablespoons lemon juice
Prepare and bake pie shell as in General Directions (page 101). Mix % cup
sugar, cornstarch, and salt in saucepan. Add water and lemon rind. Cook
over low heat, stirring constantly, until mixture is thick and clear. Allow to
bubble one minute.
Beat egg yolks; then add }i cup sugar. Add part of hot mixture. Blend,
gradually add to mixture in saucepan, stirring constantly. Cook 2 minutes.
Remove from heat, add butter and lemon juice. Cool. When thoroughly
cooled, pour into cooled baked pie shell. Cover with meringue made from egg
whites. (See method for Meringue, page 113.)
"Light, foamy, faintly tart-the belle of pies"

(For Nine-inch Pie)
3 large egg yolks 1 tablespoon gelatine

% cup sugar 3 tablespoons cold water
l tablespoon grated lemon rind }i cup boiling water
}i cup unstrained lemon juice 3 large egg whites
)i teaspoon salt )i teaspoon cream of tartar
Prepare and bake pie shell as in General Directions (page 101). Beat egg yolks
slightly in top part of double boiler. Add half the sugar then lemon rind,
114
PASTRY
lemon juice, and salt. Mix well. Cook over boiling water, stirring constantly,
until mixture thickens and coats the spoon (about 10 minutes). Soak gelatine
in cold water. Add boiling water to soaked gelatine. Mix until dissolved. Add
to hot custard. Beat with rotary beater until smooth. Cool until partially set.
Beat egg whites until frothy. Add cream of tartar. Beat until stiff. Gradually
beat in remaining half of sugar. Beat partially set custard with rotary beater.
Fold in egg whites. Pile into cooled baked pie shell. Place in refrigerator to
chill for 2 hours or more. Just before serving, garnish with whipped cream.
"A hearty English dish Canadians like"
Plain Pastry for single crust 2 cups sliced onions

(page 101) 3 cups hot water
1 pound beef kidney 4 tablespoons RoBIN HooD
1 pound beef (round steak) VITAMIN ENRICHED FLOUR
4 tablespoons drippings 6 tablespoons cold water
2 teaspoons salt 1 tablespoon Worcestershire sauce
7{ teaspoon pepper
Prepare pastry and roll out top crust. Chill. Cut beef kidneys in half, remove
fat and tubes and slice into }.1-inch pieces. Soak in salted cold water for 30
minutes. Drain thoroughly. Dry between pieces of absorbent paper. Cut beef
into 2-inch pieces. Brown beef in hot drippings in deep frying pan. Add
kidneys, salt, pepper, sliced onions and hot water. Cover and simmer for 2
hours. Remove meat to baking dish. Thicken gravy with flour mixed with cold
water. (There should be about 2 cups gravy; add water if necessary.) Add
condiment sauce or other seasonings to taste. Pour gravy over meat in baking
dish and let mixture cool. When meat and gravy are thoroughly cooled, cover
with top crust. Place pie on lowest rack in oven preheated to 450°F. (Very hot
oven). Bake for 10 minutes, then reduce oven temperature to 350°F. (Moderate
oven) and bake for 35 minutes longer. To brown top of pie slightly, place pie
higher in oven during last 15 minutes of baking period. Serve hot.
YIELD:-6 servings.
115
"Rich and sweetfor fancy tarts"
1 cup sifted RoBIN HooD VITA- 3 tablespoons shortening

MIN ENRICHED FLOUR l egg yolk
Ys teaspoon salt 2 teaspoons lemon juice
1 tablespoon granulated sugar l teaspoon cold water
3 tablespoons butter
Sift together flour and salt into mixing bowl. Add sugar and mix well. Cut
butter and shortening into small pieces and add to flour mixture. Blend
together thoroughly, using pastry blender (or two knives, cutting in with
scissor-like motion). Butter and shortening should be well blended into mixture.
Beat egg yolk slightly. Add lemon juice and water. Add a little at a time
to the flour mixture, blending in lightly with a fork. When adding liquid,
drop it here and there over the mixture so it will be better distributed. Mixture
will be crumbly. Turn out on lightly floured bakeboard or pastry cloth and
press together into ball. Knead for 15 seconds. (Turn dough over 4 or 5 times.)
BAKED TART BELLS (Sweet Pa1try)
Use recipe for Sweet Pastry above. This quantity makes 18 small shells.
With lightly floured rolling pin, pat or roll pastry to 73' inch thickness. For
small tarts, cut with cookie cutter and fit into small muffin tins. (Use 2Yz inch
crimped cutter or muffin tins measuring 2 inches over all and Ys inch deep.)
Fit into tins, prick slightly. Bake for 12 to 15 minutes in very hot oven
(450°F.). Cool. Just before serving, fill with thick Jam, or Lemon filling,
(page 154) or Cream filling (page 153), or Butter Tart filling (page 117).
NOTE: LARGE PIE SHELLS OR TART SHELLS MAY BE MADE WITH SWEET
PASTRY. Make as for plain pastry shells but pat or roll Sweet Pastry to %' inch
thickness.
116
P4STB!
BAKED TART SHELLS (Plain Pastry)
Use larger recipe for Plain Pastry (page 101). This quantity makes 12 tart shells.
Roll out plain pastry to Ys inch thickness. To cut pastry to cover tart tins,
invert tart tin on pastry and cut one-half inch larger than circumference of
tin all the way around. For example. use 4-inch circle of pastry for 3-inch tart
tin. Place pastry over inverted tart tins (or muffin tins). Chill for 1 to 2 hours
then prick over with tines of fork to prevent pastry from puffing. Keep
inverted and place on cookie sheet, OR line tart tins, or muffin tins with
pastry, trimming off the edges. Prick over with tines of fork. Place (right side
up) on cookie sheet. Bake tart shells 8 to 10 minutes in very hot oven (450°F.).
Remove shells and cool. Fill with any desired cooled, cooked filling or jams.
INDIVIDUAL PIES
Make as directed for two-crust and one-crust large pies but use individual
pie tins (372 to 3% inches in diameter). More pastry is required for individual
pies than for a large pie using same amount of filling.
"Still afavourite as in Grandmother's day"
For one dozen tarts use:

1 recipe Plain Pastry (page 101) Y2 to % cup raisins
(larger recipe) Y2 teaspoon vanilla
Vs cup butter 7.t teaspoon salt
72 cup golden corn syrup 1 egg
72 cup brown sugar
Line three-inch tart tins with pastry (see recipe for Baked Tart Shells, page
116). Chill while making filling. Melt butter, add all ingredients except egg.
Mix thoroughly. Let mixture cool and add the egg, beaten just sufficiently
to combine yolk and white. Pour filling into pastry-lined tart tins. Bake on
lowest rack in very hot oven (450°F.) for 15 to 20 minutes. When baked,
loosen edges with pointed knife. Allow to stand for at least 10 minutes before
removing from tins.
NOTE: If firmer filling is desired use 2 Pggs in place of 1 egg in above rPcipe.
117
For 6 individual pies (372 inches in diameter) use 272 cups prepared mince-
meat.
For 9 tarts (standard tart tin size) use 272 cups prepared mincemeat.
For 12 tarts (standard tart tin size) use 372 cups prepared mincemeat.
Make individual pies or tarts as for Two-crust Pies OR make as One-crust Pies
with Lattice Top Crust OR make as One-crust Pies with Pastry Garnish.
Make tart shells as directed in recipe for Tart Shells (Sweet Pastry) on
page 116. Fill with any desired cooked pie filling, such as Lemon, Cream, etc.
See recipes for pies (pages Ill to 114). Top with Meringue (page 113).
"A glamour dessert with ice cream and chocolate sauce"

72 cup shortening 72 teaspoon salt
l cup water l teaspoon sugar
l cup sifted RoBIN HooD 4 eggs
VITAMIN ENRICHED FLOUR
Preheat oven to 425°F. Grease a baking sheet.
Place water and butter in saucepan and bring to boil. Add flour and salt
all at once. Cook and stir vigorously until batter leaves the sides of the pan
and forms a ball. (Do not overcook or batter will ooze butter.) Remove it from
the stove.
Beat in one egg only until well blended and batter is smooth and shiny.
Then beat in other egg and beat vigorously until batter is smooth and shiny.
With wet spoon place spoonfuls of batter in 2" rounds on greased baking
sheet, heaping them well in the centre. Allow a 2" space between puffs. Bake
at 425°F. for 15 minutes; then reduce heat to 350°F. and bake for 30 minutes
longer or until surface is crisp and firm.
Serve with ice cream, whipped cream or cream filling.
YIELD:-12 large puffs
NOTES: 1. The batter may be shaped into long fingers rather than round puffs if desired.
2. Butter may be used for better flavour.
118
BAKED PUDDINGS
The recipes for baked puddings in this section provide limitless variety for
delicious desserts the year round.
The sizes of pans in which the pudding should be baked are specified in
the recipes but pans or bake dishes of different measurements can be used
provided the proportions and capacity of each are similar.
Measure accurately, use RoBIN HooD VITAMIN ENRICHED FLOUR, follow

the directions for mixing and baking and these recipes will prove successful
every time.
"Juicy apples covered with fluffy cake and interesting topping"
6 medium-sized tart apples Y2 teaspoon salt

3 tablespoons granulated sugar % cup granulated sugar
3i cup soft shortening 1 egg, well beaten
1Y2 cups sifted RoBIN HooD % cup water or milk
VITAMIN ENRICHED FLOUR 1 one-ounce square semi-sweet
3 teaspoons baking powder chocolate, grated
Grease a 10 x 6 x 2 inch baking dish. Quarter, core and peel apples. Slice
and arrange in bottom of baking dish. Sprinkle with the 3 tablespoons sugar.
Sift together flour, baking powder and salt. Measure shortening into mixing
bowl, cream until fluffy . Gradually add sugar, mixing until creamy. Add
beaten egg. Beat well. Add dry ingredients alternately with water or milk,
119
folding in lightly after each addition. Pour over apples. Sprinkle grated
chocolate evenly over top of batter. Bake in oven preheated to 350°F. (Mod-
erate oven) for 45 to 50 minutes. Cut in squares. Serve warm with Lemon
Sauce or Brown Sugar Sauce or witli plain or whipped cream.
YIELD:-8 servings.
1 recipe Down-East Pudding batter Y2 teaspoon cinnamon

2 cups sliced canned peaches 2 teaspoons sugar
3 tablespoons granulated sugar, if desired
Arrange peaches in bottom of greased 10 x 6 x 2 inch baking dish. Sprinkle

with 3 tablespoons of sugar, if desired. Pour batter over peaches. Sprinkle
top with cinnamon and 2 teaspoons sugar mixed together. Bake as directed
in Down-East Pudding. Serve warm with Vanilla Sauce, Brown Sugar Sauce,
or Fruit Syrup Sauce.
1 recipe Down-East Pudding batter 4 slices pine a pp le 0 R

3 tab1espoons butter 1 cup drained diced pineapple
Y2 cup brown sugar
Melt butter in 8 x 8 x 2-inch cake pan. Sprinkle with brown sugar and heat
until bubbly. Remove from heat. Arrange pineapple in butterscotch mixture.
Pour Down-East Pudding batter over fruit. Bake as directed in Down-East
Pudding. Turn out on plate with pineapple side up. Serve with plain or whip-
ped cream.
NOTE: If desired, arrange maraschino cherries in between pieces of pineapple or in centre of

pineapple slices.
120
"Crisp ice-cream filled CREAM PUFF (recipe page 118) topped with
rich CHOCOLATE SAUCE (recipe page 157) ... a dessert triumph!"
"Quick , easy to make, with many variati ons"
baking powde r
2 cups draine d canne d sweete ned fruit 23:-i teaspo ons
1 cup canned fruit syrup 7i teaspo on salt
1 tables poon cornst arch 172 tables poons granul ated sugar
1 tables poon butter 7i cup shorte ning
172 cups sifted RoBIN HooD 1 egg, beaten
VITAM IN ENRIC HED FLOUR %cup milk
10 x 6 inches oblong )
Grease thorou ghly a deep bake dish (8Yz inches round or
re fruit and syrup.
or indivi dual baking dishes . Drain fruit thorou ghly, measu
Cook over low heat,
Place fruit in bake dish. Mix cornst arch with cold syrup.
Sift togeth er flour,
stirrin g consta ntly, until thicke ned. Pour over fruit.
Cut shorte ning into
baking powde r and salt i:v-to mixing bowl. Add sugar.
ients in bowl. Blend togeth er until mixtu re
small pieces and add to dry ingred
g in with scissor -like
is mealy , using pastry blende r (or two knives , cuttin
milk. Gradu ally add to dry ingred ients,
motion ). Comb ine beaten egg and
blende d. Drop dough from tables poon
stirrin g lightly with fork. Mix only until
prehea ted to 400°F . (Very hot oven)
in 6 mould s over fruit. Bake in oven
or whipp ed cream , Lemon Sauce,
for 30 minute s. Serve warm with plain
Vanill a Sauce, or Brown Sugar Sauce.
YIEL D:-6 servin gs.
ed cherries, raspberries, blueberries,
NOTES : 1. This puddin g may be made with canned sweeten
peaches or plums.
.
2. If fruit is tart, add a little sugar to fruit syrup before heating
syrup"
"Apple s wrapp ed in tender biscui t float in spicy
172 cups granul ated sugar 3 large apples

172 cups water Shortc ake dough (Quick Bread
7i teaspo on cinnam on Sectio n, page 56)
7:1' teaspo on nutme g ~ cup granul ated sugar
2 tablesp oons butter 7i teaspo on cinnam on
122
PUDDINGS
Grease two 10 x 6 x 2 inch baking dishes or one large dish. Mix sugar, water
and spices, bring to a boil then simmer for 7 minutes. Add butter. Quarter,
core and peel apples. Cut quarters in half. Make shortcake dough. Gently
roll out with floured rolling pin to 7,i inch thickness. Cut in six 6-inch squares.
Arrange four sections of apples on each square of dough. Combine the 73 cup
granulated sugar and 7,i teaspoon cinnamon and sprinkle over apples. Brush
corners of dough with water then fold corners up over apples to centre and
pinch together, sealing in apples. Arrange in prepared baking dishes, allowing
space between. Pour syrup around dumplings. Bake in oven preheated to
400°F. (Hot oven) for 25 to 30 minutes. Serve warm with plain or whipped
cream.
YIELD:-6 servings.
NOTES: 1. Peach Dumplings may be made in the same manner.
2. Dumplings and sauce may be made separately as in recipe on page 144.
"Ideal short-cut dessert-pudding and sauce cooked together"
1 cup sifted RoBIN HooD 1 cup raisins

VITAMIN ENRICHED FLOUR Yzcup milk
2 teaspoons baking powder 1 cup brown sugar
V8 teaspoon salt 1 tablespoon butter
2 teaspoons sugar 1% cups boiling water
2 tablespoons shortening
Preheat oven to moderately hot, 375°F.
Thoroughly grease a casserole (1Yz quart size). Sift together flour, baking
powder and salt into mixing bowl. Add sugar. Cut shortening into small
pieces. Add to dry ingredients. Blend together until mixture is mealy, using
pastry blender (or two knives, cutting in with scissor-like motion). Add
raisins, then gradually add milk, stirring lightly with fork. Mix only until
blended. Turn batter into prepared bake dish. Mix brown sugar, butter and
boiling water. Pour over batter. Bake for 30 to 35 minutes. Serve warm with
sauce from bake dish.
YIELD:-6 servings.
NOTE: If desired, top each serving with whipped cream.
123
PUDDINGS
"Ajavouritefruit under a crispy butterscotch crust"
4Y2 cups sliced pared apples 4 tablespoons Oi cup) butter

Y2 cup granulated sugar Vs cup brown sugar, firmly packed
2 teaspoons lemon juice Vs cup RoBIN HooD
2 tablespoons water VITAMIN ENRICHED FLOUR
% cup QuiCK RoBIN HooD OATS
Grease a deep baking dish (lY2 quart size). Prepare apples, measure and
arrange in prepared baking dish. Sprinkle with granulated sugar. Combine
lemon juice and water. Pour over apples.
Cream butter, gradually add sugar. Blend in flour and oats. Spread over
apples. Bake in oven preheated to 375°F. (Moderately hot oven) until apples
are tender (about 35 minutes). Serve warm with plain or whipped cream.
YIELD:-6 servings.
NOTES: 1. If apples are tart sprinkle with ~cup granulated sugar in place of Y2 cup.
2. If apples are firm dry type, use 4 tablespoons water instead of 2.
4 cups fresh blueberries 2 teaspoons lemon juice

Vs cup granulated sugar
Follow directions for Apple Crisp, using same topping.
4Y2
cups rhubarb cut in Pi teaspoon cinnamon
Pi inch pieces Pi teaspoon gi:i-J.ger
%cup sugar 2 tablespoons water
Follow directions for Apple Crisp, using same topping.
125
"A tasty, easy-to-prepare dessert for the

family ... RHUBARB COBBLER."
Recipe on page 122.
PUDDINGS
"Delicious, light, a not-too-rich substitute for plum pudding"
1 Y2 cups chopped apples Y2 teaspoon cinnamon

3-i cup soft shortening (part butter) 3-i teaspoon nutmeg
1 cup sifted RoBIN HooD %: cup granulated sugar
%: teaspoon baking soda 1 tablespoon cream
3-i teaspoon salt
Grease 6 to 8 individual moulds or custard cups. Quarter, core and peel
apples (about 2 medium-sized). Chop finely and measure. Sift together
flour, soda, salt, cinnamon and nutmeg. Cream shortening until fluffy,
gradually add sugar, mixing until creamy. Add beaten egg and beat well.
Add dry ingredients and mix just until blended. Add prepared apples and
cream, folding in lightly. Fill prepared moulds or custard cups half full. Bake
in oven preheated to 350°F. (Moderate oven) for 30 minutes. Serve warm
with Lemon Sauce, Brown Sugar Sauce, or Vanilla Sauce.
YIELD:-6 to 8 servings.
NOTE: For a more festive dessert, add Yz cup washed and dried raisins, 4 maraschino cherries,
sliced, with chopped apple.
STEAMED PUDDINGS
To steam puddings:
Steamed puddings may be cooked in regulation steamer or set on a rack and
cooked in a kettle with boiling water surrounding the moulds and deep enough
to come up not more than half way on moulds. Cover steamer or kettle tightly
to retain steam.
To store rich steamed puddings:
Rich suet and fruit puddings may be cooked in advance then stored until
needed. After cooking, thoroughly cool puddings in original moulds, covered.
Allow to stand at room temperature for 24 hours to dry out. Then store in
cool dry place.
To resteam puddings:
Previously cooked and stored rich suet puddings should be resteamed before
serving. Keep in original moulds and place in steamer. Steam large moulds
for 2 hours, small moulds 1Y2 hours and individual moulds 1 hour.
127
"PEACH DUMPLING . . . a tender, flaky biscuit jacket

envelopes juicy peaches. Serve with Peach Sauce."
Recipe on page 144.
"The traditional dessert to climax Christmas dinner"
3 cups seedless raisins 1% cups sifted RoBIN HooD

2 cups seeded raisins VITAMIN ENRICHED FLOUR
Y2 cup finely shredded citron Yz teaspoon salt
% cup mixed chopped peel 1 whole nutmeg, grated
~ cup glace or maraschino cherries Yz pound finely chopped suet
(cut fine) 1 cup granulated sugar
73 to Y2 cup chopped blanched 3 eggs, well beaten
almonds, if desired 1 cup milk
Thoroughly grease 3 one-pint moulds or 2 one-and-a-half -pint moulds or 16
small individual moulds. Prepare and measure fruit, peel and nuts. Sift
together flour and salt into large mixing bowl. Grate nutmeg into flour and
add suet. Blend in with finger-tips or pastry blender. Add sugar and fruits
and combine. Beat eggs until fluffy and add milk. Pour into dry ingredients
and blend. Turn into prepared moulds filling two-thirds full. Cover with
greased lids or several thicknesses of greased waxed paper, or factory cotton
dipped in melted shortening then floured. Steam large moulds 3 hours and
individual moulds 2Yz hours, as directed on page 127.
NOTE: Serve above puddings warm with Vanilla, Lemon, Nutmeg, or Hard Sauce.
"Rich, satisfying, with molassesflavou r"
1 cup seeded raisins Y2 teaspoon nutmeg

1 cup chopped dates Y2 teaspoon ginger
2% cups sifted RoBIN HooD Y2 teaspoon cloves
VITAMIN ENRICHED FLOUR 1 cup finely chopped suet
1 teaspoon baking soda 1 cup milk
1 teaspoon salt 1 cup molasses
1 teaspoon cinnamon
Thoroughly grease one 2 -quart pudding mould or two 1-quart pudding moulds
or 16 individual moulds. Prepare and measure fruits. Sift together flour, soda,
128
PUDDINGS
salt and spices into large mixing bowl. Add suet and fruit. Combine. Combine
milk and molasses, pour into dry ingredients and blend. Turn into prepared
mould or moulds, filling two-thirds full. Cover with greased lids or several
thicknesses waxed paper, or factory cotton dipped in melted shortening then
floured. Place pudding in steamer as directed on page 127. Steam 2 -quart
mould 3 hours; 1-quart moulds 274; hours; individual moulds 1Y2 hours.
Turn out and serve warm with Brown Sugar, Vanilla, Lemon, Fruit Syrup
or Hard Sauce.
"Medium rich, with plenty of fruit"

1 cup seeded raisins 1 teaspoon cinnamon
Y2 cup chopped mixed peel Y2 teaspoon nutmeg
1 medium apple, chopped finely 74: teaspoon cloves
~cup grated carrots Y2 cup finely chopped suet
1 cup soft bread crumbs Y2 cup sugar
1 cup sifted RoBIN HooD 1 cup QuiCK RoBIN HooD OATS
VITAMIN ENRICHED FLOUR 3 eggs, beaten
1 teaspoon soda Y2 cup molasses
1 teaspoon salt Y2 cup corn syrup
74; cup fruit juice (grape, apple or
preserved fruit juice)
Thoroughly grease 3 one-pint pudding moulds or 12 individual moulds. Pre-
pare and measure fruits. Grate carrots and measure. Prepare bread crumbs.
Sift together flour, soda, salt and spices into large mixing bowl. Add suet,
sugar, oats and fruit and combine. Beat eggs, and molasses, corn syrup and
fruit juice. Pour into dry ingredients and blend. Turn into prepared moulds,
filling two-thirds full. Cover with greased lids or several thicknesses of waxed
paper, or factory cotton dipped in melted shortening then floured. Place
pudding in steamer as directed on page 127. Steam large moulds 3 hours and
individual moulds 1 Y2 hours.
DOUBLE-BOILER PUDDINGS
Cooking a batter pudding in the double boiler saves time and dish washing.
No need to get out the steamer or heat the oven!
129
The saucepan acts as a mould so when pudding is turned out, it Is an
attractive shape to serve. To serve cut in wedges or slices.
Leftover pudding may be reheated in double boiler. Place in greased top
of boiler and set over boiling water. Cover and cook for 15 to 20 minutes or
until pudding is hot. It will be just as delicious the day after it is made!
"A basic batter pudding moulded in the saucepan"
Vz cup jam, orange marmalade or Vz teaspoon vanilla

drained sweetened canned fruit ~ cup plus 2 tablespoons sifted
3 tablespoons soft shortening or RoBIN HooD VITAMIN EN-
butter RICHED FLOUR
Vs cup granulated sugar 1 Vz teaspoons baking powder
1 egg, well beaten Ys teaspoon salt
Vz cup milk
Put water on to boil in bottom part of double boiler. Thoroughly grease top
part of double boiler (1Vz quart size). Place jam, orange marmalade or
drained fruit in the bottom. Sift together flour, baking powder and salt.
Cream shortening or butter until fluffy. Gradually add sugar, mixing until
creamy. Add beaten egg. Beat well. Add vanilla. Add dry ingredients alter-
nately with milk, folding in lightly after each addition. Pour over jam or fruit
in double boiler. Cover tightly. Place over rapidly boiling water. Cook for
1~ to 2 hours or until batter is firm on top. Have water in bottom part of
double boiler boiling constantly during cooking. It may have to be replenished
occasionally. Turn out, jam side up, and serve warm with any desired
pudding sauce.
Blend in 1Vz ounces (1Vz squares) melted chocolate after adding egg in
above recipe. Fold in Vz cup chopped nuts, if desired, just before turning
into double boiler.
Vz teaspoon cinnamon, 3-11 teaspoon nutmeg, Ys teaspoon cloves and Vz cup

washed and dried raisins may be added to dry ingredients in above recipe.
130
TAKE a package of wonderful, easy-to-use RoBIN HooD Cake, Pie Crust
or Biscuit Mix! Yes. That's your first step in creating luscious layer cakes,
exciting party desserts, amazing cookies and satisfying puddings.
In the following pages you will find directions for RoBIN HooD Cake Mix
variations which we particularly like in the RoBIN HooD Test Kitchens-
''Cherry-Coconut Cake", "Angel Bavarian Cream Cake", "Jelly Crisps",
"Chocolate Brownie Pudding" and many more. Once you have tried these,
let your imagination take over! Add your family's favourite flavouring; try
a combination of flavours; vary the filling and the frosting. RoBIN HooD Cake Mix
is good just as it is, but try variations. You will be amazed at the limitless number
of ways it can be served. And with so little effort! You save so much time in pre-
paring the actual cake that you can afford time to give it the extra little touches that
call forth the "oh's" and "ah's" from family and friends. Remember, too, there are
fewer dishes to wash. You can pop your cake in the oven and have the kitchen tidy
in a jiffy!
RoBIN HooD Easy-Bisk is another key to happier, brighter bake days. If "What
shall I have for supper?" is a constant question with you, try "Sausage Rolls"
(page146) or "Individual Tuna Rolls" (page 14 7). This versatile biscuit mix will give
"body" to any light meal. You will be delighted with tender, flaky biscuits, light,
fluffy dumplings, pancakes, waffles, short-cake, fruit cobbler and meat pie topping-
all made from RoBIN HooD Easy-Bisk.
Try your next pie with RoBIN HooD Flaky Pie Crust Mix. The ingredients are all
measured out for you- just the right amount in one bag for a double-crust pie. And
there are two bags in a package! But don't stop at pies. Try "Lemon Party Tarts"
and "Cocoanut Tarts" (page 147), and soon you will be adapting your own favourite
pastry treats to RoBIN HooD Flaky Pie Crust Mix.
RoBIN HooD mixes are friends indeed to busy mothers, working wives and career
girls alike. You can use them for so many deiicious treats-cookies or plain cake for
the kiddies. Hearty puddings and pastry desserts to keep the hungriest husband
content. Special company fare to climax an evening with friends. So take that first
important step-Take a RoBIN HooD Mix.
<
?ro~~
131
aK
Prepare and bake RoBIN HooD ANGEL FooD CAKE Mix according to directions
on package. When cold, frost generously with Bavarian Cream and chill until
set.
1 envelope plain unflavoured gelatin ~ cup granulated sugar

(1 table~poon) 1 cup milk
)i cup cold water 1 cup heavy cream, whipped
2 eggs, separated 72 teaspoon vanilla
Ys teaspoon salt
Soak gelatin in cold water for 5 minutes. Scald milk in top of double boiler.
Stir together lightly with a fork the egg yolks, salt and sugar. Gradually
add part of the scalded milk to the egg mixture, stirring constantly. Return
to double boiler. Cook over hot, not boiling, water until mixture coats a
metal spoon, stirring constantly. Remove immediately from heat. Add
soaked gelatin and stir until dissolved. Cover and chill until it begins to
thicken. Fold in stiffiy beaten egg whites, whipped cream, vanilla and 172
cups chopped canned fruit or sweetened fresh fruit.
Prepare and bake RoBIN HooD ANGEL FooD CAKE according to directions
on package.
Slice horizontally into three layers. Spread Strawberry Filling between
layers. Cover top and sides with 172 cups heavy cream, whipped. Decorate
with whole unhulled strawberries.
s~~?atue9
2 cups (1 pint) strawberries 1 cup whipping cream
2 tablespoons sugar )i cup sugar
1 teaspoon gelatine 1 teaspoon vanilla
1 tablespoon water
132
MIX MAGIC
Mash strawberries with sugar. Add gelatine soaked in the 1 tablespoon of
water and dissolved over hot water. ChilJ until partially set. Fold in one
cup of cream, whipped.
Bake a RoBIN HooD ANGEL CAKE Mix according to directions on package.

Set 1 package Cherry-flavoured gelatine according to directions on package
using only 1~ cups of water. Chill until nearly firm. Fold in 1 can drained
fruit cocktail. Chill again until nearly firm.
Rinse a deep, 6-inch mold in cold water and line with slices of Angel
Food. Pour a layer of fruit jelly into mold. Add another layer of Angel Food,
then another layer of fruit jelly mixture. Top with Angel Food. Chill until
set. Unmold by holding mold in very hot water for one or two seconds.
Decorate with whipped cream.
Place a scoop of ice cream on a wedge of RoBIN HooD ANGEL FooD CAKE
Serve with hot Butterscotch or Chocolate Sauce (page 157). Soft ice cream
may be spread between two pieces of cake before topping with sauce, if
desired.
Use RoBIN HooD ANGEL FooD CAKE Mix baked in a loaf or square pan
as the base for Baked Alaska (page 135).
Use slices of RoBIN HooD ANGEL FooD CAKE Mix baked in 8" x 5" x 3"
loaf pans for individual shortcakes. For a large one, use two 8" x 8" x 2"
layers of Angel Food Cake. Spread sweetened strawberries between layers.
Top with whipped cream and more sweetened strawberries.
133
Mix two packages RoBIN HooD WHITE CAKE Mix according to package
directions. Divide batter quickly into three parts. Tint one part a delicate
pink with food colouring, the second pale green, and leave the third uncoloured.
Pour each portion into prepared 9-inch layer cake pans. Bake in a moderate
oven, 375°F., 30 to 35 minutes. (If 8-inch pans are used, make cup cakes
with ~ of the batter.)
Put layers together with Chocolate Filling (page 153) and cover with
Seven Minute Frosting (page 151). Sprinkle shredded cocoanut generously
over top.
Wash and hull 1 quart strawberries. Slice, leaving some whole for decorating.
Add Y2 cup sugar. Keep in cool place until serving time. (Frozen strawberries
need not be sweetened).
Prepare and bake 1 package RoBIN HooD WHITE CAKE Mix according to
package directions. When ready to serve, spread sweetened strawberries
between layers, and top with more fruit and Y2 pint sweetened whipped cream.
Decorate with whole strawberries.
NOTE: Other fruit may be used such as fresh or canned peaches, apricots, cherries, etc.
Lightly grease and either dust with flour or line with waxed paper, a 9" x 13"
x 2" pan. (Two 8-inch square pans may be used or a 10" x 10" x 3" pan.)
Prepare in separate bowls, 1 package of RoBIN HooD WHITE CAKE Mix
and l package of RoBIN HooD CHOCOLATE CAKE Mix, according to directions
on package. Add a few drops of red food colouring and Y2 teaspoon peppermint
extract to the white batter. Pour batters alternately into prepared pan.
Draw a knife, or the sharp edge of a rubber spatula from side to side of pan
three times to produce a marbled effect. Bake in a moderate oven, 350°F.,
134
I 4GIC
about 55 minutes for a 10-inch cake or rectangular cake, or about 35 minutes
for two 8-inch squares.
Frost with Pink Peppermint Frosting. (Use twice the recipe for Butter
Frosting on page 150, substituting Peppermint Extract for vanilla and adding
2 or 3 drops of red food colouring.) Sprinkle shavings of semi-sweet chocolate
over the top.
Early in day make RoBIN HooD WHITE CAKE Mix according to package
directions.
Before serving first course of dinner make meringue by beating 4 egg whites
until frothy. (Egg whites must be completely free of yolk and utensils free
of grease.) Start adding Y2 cup fine granulated sugar very gradually, about
Y2 teaspoon at a time, while continuing to beat. After 7'3 of the sugar has been
added in this manner, it may be added more quickly. Beat until stiff, shiny
peaks are formed. (If electric mixer is used, beat at medium speed.) Keep
cool until used. Cut a piece of cake 1 inch longer and wider than a brick
of ice cream. Place on wooden board. Preheat oven to 450°F.
At serving time place 1 brick ice cream on centre of cake. Spread with
meringue, sealing carefully to sides of cake and making sure all ice cream is
well covered. Bake in very hot oven, (450°F.) until light brown, about 5
minutes. Transfer to serving platter and serve immediately.
Prepare 1 package RoBIN Hoon WHITE CAKE Mix according to directions

on package substituting 2 egg yolks for one whole egg and 7'3 cup maraschino
cherry juice for 7'3 cup of water. Stir in 3i' cup finely chopped maraschino
cherries and 7i cup cocoanut just before turning into pans. Bake at 375°F.
for 30 minutes using two 8-inch layer pans, prepared as suggested on package.
Frost with Seven Minute Frosting (page 151) to which 3i' cup chopped
cherries has been added. Sprinkle top with Y2 cup cocoanut.
135
Empty 1 package RoBIN HooD WHITE CAKE Mix into bowl. Add 1 teaspoon
cinnamon, Y2 teaspoon allspice, Y2 teaspoon cloves. Continue to prepare and
bake batter according to package directions.
Prepare topping by combining 1 tablespoon grated orange rind, 2 tablespoons
orange juice, Y2 cup brown sugar, 1 teaspoon cinnamon. Spread over surface
of cake as soon as it is removed from the oven. Place on rack just under the
broiler (or in a hot oven) for about 5 minutes, or until topping bubbles.
This forms a sweet, crunchy crust on the top of the cake. (If preferred, a
butter frosting may be used instead of the topping.)
package directions. Stir in Y2 cup cocoanut just before pouring batter into pan.
Combine 4 tablespoons melted butter, % cup brown sugar, 3 tablespoons top
milk or evaporated milk and 1 cup cocoanut. Spread over surface of hot baked
cake and place on rack just under broiler (or in hot oven) until cocoanut is
lightly browned.
package directions, substituting lukewarm, strong coffee for water.
Frost with Peanut Cream (use Butter Frosting recipe, page 150, substituting
2 tablespoons smooth peanut butter for butter in recipe). Top with chopped
peanuts.
package directions. Spread Lemon Filling (page 154, or packaged filling)
over top of 8-inch square cake, or between 8-inch layers. Cover with sweetened
flavoured whipped cream and cut in squares or wedges to serve.
136
MIX MAGIC
package directions, using juice of one orange as part of the liquid and adding
grated rind of one orange. Use lemon extract instead of vanilla. Frost with
Orange Butter Frosting (page 150) and decorate with orange sections.
package directions using two 8-inch layer pans. When cool, put together with
Date Filling (page 154) and frost with Chocolate Frosting (page 150).
package directions using Yz teaspoon peppermint flavouring instead of vanilla.
Fold in Yz cup grated semi-sweet chocolate just before turning into pan. Frost
with Foamy Mint Frosting (page 151).
Prepare 1 package RoBIN HooD WHITE CAKE MIX according to package

directions, using for liquid, one large ripe mashed banana with warm water
added to make % cup. Use Yz teaspoon lemon or banana flavouring instead of
vanilla. (1 teaspoon cinnamon, Yz teaspoon allspice and Yz teaspoon cloves
may be added if desired). Bake layers 25 minutes and 8-inch square cake 40
minutes. Frost with Butter Frosting (page 150) and decorate with slices of
banana prepared as follows: run the tines of a fork down a peeled banana on
all sides. Slice, and coat each slice thoroughly with lemon or grapefruit juice
to prevent browning.
137
Prepare and bake 1 package RoBIN HooD CHOCOLATE CAKE Mix according
to package directions, substituting % cup lukewarm, strong coffee for water.
Frost with Mocha Butter Frosting (page 150) and top with chopped walnuts.
Prepare and bake 1 package RoBIN Hoon CHOCOLATE CAKE Mix according
to package directions. Stir % cup finely chopped walnuts into batter just
before pouring into pan. Frost with Chocolate Fudge Frosting (page 152).
Prepare and bake 1 package RoBIN HooD CHOCOLATE CAKE Mix according
to directions on package. When cool, scoop out a 4" x 4" x 1" -deep section
from centre of 8-inch square cake. Cover with meringue, (see recipe for Baked
Alaska, page 135) and brown in hot oven, 425°F., about 6 minutes. At serving
time fill hollow with drained fruit salad, fresh or canned.
Prepare and bake 1 package RoBIN HooD GINGERBREAD Mix according to

package directions. Space 16 marshmallow halves evenly over top of hot baked
cake. Return to oven or place on rack just under broiler until marshmallows
begin to melt and brown lightly. To serve, cut between melted marshmallows.
ea~~ee et
Prepare and bake 1 package RoBIN HooD GINGERBREAD Mix according to •
package directions, substituting strong coffee for water. Frost with Coffee
Frosting. (Use Butter Frosting recipe, page 150, substituting strong coffee
for milk.)
138
"BAKED ALASKA . . . perfect company fare, but

easy enoughfor afamily dessert!"
Recipe on page 135.
Combine 1 package RoBIN HooD WHITE CAKE Mix, 2 egg yolks, 3 tablespoons
melted butter and % teaspoon lemon extract. This will be a crumbly mixture
which may be kneaded gently to form a smooth dough. Press into a well-
greased pan (8" or 9" square) using fingers.
Beat 2 egg whites until stiff. Add Y2 cup brown sugar gradually, continuing
to beat. Fold in Y2 cup drained, crushed pineapple and Y2 cup shredded cocoa-
nut. Spread meringue over cake batter and sprinkle with 7.4' cup chopped
nuts. Bake 35 minutes in 350°F. (moderate) oven. Cool and cut into squares.
Combine 1 package RoBIN HooD WHITE CAKE Mix, 1 well-beaten egg, 4

tablespoons melted butter and 1 teaspoon vanilla to form a stiff dough. Form
dough into tiny balls and roll in chopped walnuts. Press a hollow in the centre
of each ball and fill with red currant jelly. Chill thoroughly.
Bake 12 to 15 minutes in 350°F. (moderate) oven on ungreased baking
f;heet. Remove from pan and cool on a rack.
Add 7.4' cup milk and 7.4' cup corn oil to 1 package ROBIN HooD GINGERBREAD
Mix and combine well. Form into cylinders by rolling back and forth in
waxed paper. Chill until firm. Cut in thin slices and arrange on greased
baking sheet. Bake 12 to 15 minutes.
NOTE: This dough may be rolled out on a bakeboard and cut with round 2" cookie cutter for
a thin, crisp cookie.
Combine 1 package RoBIN HooD GINGERBREAD Mix, Y2 cup lukewarm

water, 1 egg. Stir in% cup chopped seedless raisins and Y2 cup chopped walnuts.
Pat mixture into greased, 9" x 13" pan. Bake 25 minutes. Cool.
140
Cream 2 tablespoons soft butter. Add % cup sifted icing sugar gradually,
creaming thoroughly. Add 1 teaspoon grated orange rind and 2 to 3 tablespoons
orange juice and blend. Add % cup more icing sugar and mix until a good
spreading consistency. Spread over gingerbread and cut into strips 1" x 3".
Combine 1 package RoBIN HooD CAKE Mix (White, Chocolate or Ginger-

bread), 1 beaten egg, )i cup melted butter and 1 teaspoon flavouring and mix
until smooth.
ro Cookies. Drop from a teaspoon onto a greased baking sheet. Top
with half a nutmeat or cherry. A half cup of chopped nuts, dates, cherries,
raisins or chocolate chips may be added to dough. For oat cookies add )i cup
QuiCK RoBIN HooD OATS and )i cup cocoanut. Small spoonfuls of the dough
may be rolled into small balls and then rolled in chopped nuts or 6 tablespoons
of sugar mixed with 1 tablespoon cinnamon and Y2 teaspoon cloves. Bake at
350°F. for 12 to 15 minutes. Remove from pan and cool on rack.
efrigerator Cookies. Add Y2 cup finely chopped nuts or fruit. Form
into cylinders by rolling back and forth in waxed paper. Chill until firm enough
to slice. (If dough is too soft to roll in waxed paper, chill in bowl for Y2 to
1 hour first.) Cut in Ys" slices, or thinner for a crisper cookie, and place on
greased baking sheets. Bake at 375°F. for 9 to 10 minutes. Loosen from pan
immediately and allow to cool slightly before removing to wire rack.
Prepare RoBIN HooD CAKE Mix according to package directions. Fill paper
baking cups % full. Bake about 20 minutes. Cool.
For filled cupcakes remove from paper cups and cut off the tops, hollowing
the centres a little. Fill with any desired filling from pages 153 and 154.
(Packaged pudding powders may be used. Use )i cup less water than package
directions call for.)
For frosted cup cakes remove from paper cups. Tint Butter Frosting
(page 150) or Seven Minute Frosting (page 151) with food colouring. Frost top
and sides and decorate with nuts, cocoanut or cherries.
14
MIX 4DIC
V
Grease an 8-inch square cake pan and dot with small pieces of butter.
Sprinkle with Y2 cup brown sugar; arrange 6 pineapple slices or other fruit
on top of butter and sugar and decorate with 6 or 8 maraschino cherries.
Mix l package RoBIN HooD WHITE CAKE Mix according to package
directions. Pour batter into prepared cake pan. Bake at 350°F. (moderate)
about 45 minutes. Turn out on serving platter immediately. Serve warm,
with whipped or pouring cream.
Prepare and bake l package ROBIN HooD GINGERBREAD Mix according to

package directions. Cool, split, and fill with sliced bananas. Top with Custard
Sauce and serve warm.
Crumble baked RoBIN HooD CHOCOLATE CAKE Mix. Roll scoopfuls of ice
cream in the chocolate crumbs until well coated. Set on serving plates and
pour Chocolate Sauce (page 157) on top.
~~~"'~
Prepare RoBIN HooD CHOCOLATE CAKE Mix according to package directions.
Pour % of batter into well-greased 8-inch baking casserole. (Use remainder
of batter for cup cakes; bake 20 minutes at 375°F. ) Sprinkle Y2 cup chopped
nuts and 1 cup brown sugar over the batter. Pour 1 cup boiling water carefully
over the top.
Bake in a moderate oven, 350°F. about 30 minutes. Serve warm, with
whipped or pouring cream.
143
"ROBIN HOOD WHITE CAKE MIX ... the fastest selling in Canada!"
Measure 2 cups EASY -BISK into a bowl and add% cup milk to make a soft dough.
Roll dough lengthwise to form a rectangle about 7" x 10". Spread with 2
tablespoons soft butter and 4 tablespoons brown sugar and cover with 1 cup
drained, pitted, red cherries. Roll up jelly-roll fashion and press firmly together
to seal. Set roll in large, greased loaf pan and slash diagonally about % of
the way through the roll every inch along the top surface.
Combine 1 cup corn syrup, 7:4' cup water and 2 tablespoons melted butter
and pour over roll. Bake in 425°F. (hot) oven 25 to 30 minutes, basting
occasionally with the syrup mixture. Serve warm.
Combine 2 cups EASY -BISK and % cup milk to make a soft dough. Roll dough
into a rectangle, Ys inch thick, and cut in 6 squares. Place one peach half in
the centre of each square and fill hollow with 1 teaspoon brown sugar and
Yz teaspoon butter. Bring corners of dough together at the top of each peach;
moisten edges with water or milk and pinch firmly to hold peach in place.
Place on baking sheet and bake for 20 to 25 minutes in a 400°F. (hot)
oven. Serve with Fruit Sauce made from Peach Juice (page 155).
Grease an 8-inch ring mold. Mix two tablespoons melted butter or shortening
with Yz cup molasses, and pour into mold. Sprinkle with 1 cup shredded cocoa-
nut.
Mix 1 package RoBIN Hoon GINGERBREAD Mix according to package
directions. Pour into prepared mold. (Make 4 cupcakes out of excess batter,
and bake at 375°F.) Bake gingerbread ring at 350°F. for 35 minutes. Run
knife around edge of pan and centre tube and invert cake on rack over waxed
paper, while still hot. (At serving time fill centre with scoops of vanilla ice
cream.)
144
"ROBIN HOOD CHOCOLATE CAKE MIX . .. another first with homemakers!"

Combine 2 cups EASY-BISK, 2 tablespoons sugar and Y2 cup raLsLns. Beat
2 eggs; reserve about 2 tablespoons and add the remainder to the milk. Stir
liquids quickly into the dry mixture to form a soft dough. Turn dough out
on a lightly floured board and knead gently for a few seconds. Divide in two
equal portions.
Roll each piece into a circle, Y2-inch thick. Place circles on ungreased baking
sheet and cut in quarters, but do not separate the pieces. Brush with remainder
of beaten egg and sprinkle with sugar. Bake about 15 minutes in 450°F.
(hot) oven. Serve warm.
Measure 2 cups EASY -BISK into a bowl and add 1 cup chopped dates. Combine
1 well-beaten egg, Y2 cup milk and Y2 cup orange marmalade; Stir into above
mixture. Do not beat-mix only until all dry ingredients have been moistened.
Batter will not be smooth. Pour batter into well-greased loaf pan (8" x 5" x·3" )
and bake in moderate oven, 350°F., about 45 minutes. Turn out on a rack
to cool.
Parboil 1 pound sausages, using a small amount of water in a tightly covered

frying pan. Drain and continue cooking until lightly browned.
Prepare biscuit dough according to package directions. Roll out lengthwise
to a quarter inch thickness. Divide in six 4-inch squares.
Place two sausages with butter and a little prepared mustard or chopped
pickle on one side of each square. Fold over, seal edges and set on greased
baking sheet. If frankfurters are used, simmer them in boiling water for five
minutes, then place one frankfurter with mustard on each square of biscuit
dough and bake.
Bake in hot oven, 425°F. for 15 minutes.
148
I 4GIC
Combine 1 cup flaked fish, 74:' cup cream of mushroom soup, 2 teaspoons chopped
green onion or chives, 74:' cup chopped sweet pickle and Yz cup finely chopped
celery. (Chicken may be used and 74:' teaspoon salt, 7-'$ teaspoon pepper and
YB teaspoon poultry spice added.)
Prepare biscuit dough accordin g to EASY -BISK package direction s. Roll
out to 74:' -inch thickness and to about an 8-inch square. With sharp knife
cut into 4 squares. Place mound of filling on each square. Bring up two
opposite sides of biscuit dough and pinch together, sealing in filling. Place
side by side in greased oblong casserole , or on cookie sheet. Brush between
rolls with melted butter if placed close together. Bake at 425°F. for 20
to 25 minutes, or until golden brown.
Heat remainin g mushroo m soup for use as sauce.
Mix and roll Yz package (1 bag) RoBIN HooD FLAKY PIE CRUST Mix accord-
ing to package direction s, and line 1 dozen medium tart tins.
Cream 74:' cup butter with Yz cup sugar and 1 teaspoon cornstarch. Add 2 eggs
and beat well. Add the juice of one lemon and 1Yz cups of cocoanut and blend
well. Fill lined tins with cocoanut mixture and bake at 425°F. 20 to 25 minutes.
Mix and roll Yz package (1 bag) RoBIN HooD FLAKY PIE CRUST Mix accord-
ing to package direction s, and line 1 dozen medium tart tins.
Combine 1 cup brown sugar, 74:' cup melted butter, 1 egg, well beaten, 1
teaspoon vanilla, 1 tablespoon vinegar and Yz cup finely chopped nuts. Fill
lined tins %full with this mixture.
'f'
Bake in hot oven, 400°F., 20 minutes.
147
MIX MAGIC
Peel, quarter, core and slice 6 apples. Mix with 1 teaspoon cz,nnamon and
Y2 to % cup sugar (depending on tartness of apples).
Mix and roll Y2 package (1 bag) RoBI~ HooD FLAKY PIE CRUST Mix
according to package directions. Line 8-inch pie plate with half of pastry.
Fill with apple mixture. Dot with 1 tablespoon butter. Cover with top crust
which has slits for escape of steam. Flute edges. Bake at 425°F. for 35 to
40 minutes.
Mix and roll Y2 package (1 bag) RoBIN HooD FLAKY PIE CRUST Mix accord-
ing to package directions. Cut into oblongs 2" x 3", and prick with a fork.
Bake at 475°F. until delicately brown, about 8-10 minutes.
Prepare a packaged lemon pudding or pie filling using- }i cup less liquid
than called for. Cover half the pastry oblongs with cooled lemon filling.
Top with remaining pastry oblongs which have been iced and sprinkled with
chopped nuts.
Mix and roll Y2 package (1 bag) RoBIN HooD FLAKY PIE CRUST Mix accord-
ing to package directions. Line 8-inch pie plate with half pastry.
Peel and slice 8 peaches. Sprinkle with 1 tablespoon lemon juice. Mix Ys
cup sugar and 3 tablespoons RoBIN HooD VITAMIN ENRICHED FLOUR. Com-
bine with peaches. Fill pastry shell. Dot with 1 tablespoon butter. Cover
with top crust which has slits for escape of steam. Flute edges. Bake at
425°F. for 35 to 40 minutes.
149
"APPLE PIE as quick as a wink with Robin

llood Flaky Pie Crust lllix."
>i cup soft butt er 1 teas poo n van illa or alm ond extr
2 cup s sifte d icin g sug ar act
3 tabl espo ons crea m or top milk
Cre am butt er unti l fluffy. Add 1
cup sifte d sug ar grad uall y and crea
oug hly. Add flav ouri ng and 1 m thor -
tabl espo on crea m. Bea t thor oug
rem aini ng suga r and crea m alte rnat hly. Add
ely con tinu ing to bea t weB.
YIE LD: -Su ffi.c ient fros ting for top
and side s of an 8-in ch squ are cak
top and side s of a 9-in ch squa re e or for
cake ; for top and side s of an 8-in
laye r cake or for top and side s of ch roun d
a 9-in ch roun d laye r cake .
NOT ES: 1. To frost top of an 8-inc
h square cake use Yz above recipe.
2. To fill and frost an 8-inc h roun
d layer cake use 1 Yz time s above J"ecip
3. To fill and frost a 9-inc h roun d e.
laye r cake use double above recipe.
Mel t 1Yz oun ces (1Yz squa res)

unsw eete ned cho cola te ove r hot
add afte r first cup of sug ar has wat er and
bee n add ed. Red uce van illa to
and incr ease crea m to 4 tabl espo Yz teas poo n
ons.
Sift 2 tabl espo ons coco a with suga

r. Use 3 tabl espo ons stro ng cold
inst ead of crea m. Red uce van illa coffee
to Yz teas poo n.
Use 3 tabl espo ons oran ge juic e

inst ead of crea m, and Yz teas poo
extr act and 2 teas poo ns grat ed oran n lem on
ge rind for flav ouri ng.
15 0
FRO STINGS
~cup soft butter ~cup cocoa

72 teaspoon vanilla 1 unbeaten egg white
~ cup sifted icing sugar 1% cups sifted icing sugar
2 tablespoon s boiling water
Using rotary beater or electric beater, beat butter until fluffy. Add vanilla
and 7,:l cup icing sugar and continue beating until creamy. Add cocoa and
blend. Add unbeaten egg white and beat well. Gradually add the 1% cups
icing sugar alternately with boiling water. Beat until fluffy.
YIELD:-S uffi.cient to cover top and sides of a 9-inch layer cake or 9-inch
square cake.
2 egg whites 1 tablespoon light corn syrup

172 cups granulated sugar OR
5 tablespoon s water teaspoon cream of tartar
~
1 teaspoon vanilla
Combine all ingredient s except vanilla in top part of double boiler and beat
with rotary beater to completely blend. Place over simmering water. Beat
mixture constantly with rotary beater for about 7 minutes or until it is fluffy
and will hold its shape.
Remove from hot water. Blend in flavouring . Beat 1 minute longer.
YIELD:-S uffi.cient filling and frosting for 9-inch layer cake (generousl y).
NOTE: To frost an 8-inch square cake or for top and sides of an 8-inch layer cake use half the
above recipe.
Substitute brown sugar, firmly packed, for granulated sugar.
Colour frosting a pale green with 2 or 3 drops of vegetable colouring. In place

of vanilla add a few drops of oil of peppermin t.
151
Spread frosting on cake forming into swirls on top of cake. Melt 1 ounce
(1 square) unsweetened chocolate with Y2 teaspoon butter. Using toothpick
or narrow blade knife, outline swirls of frosting with the melted chocolate.
Make as for Seven-Minute or Double-Boiler Frosting. Spread on cake forming

swirls and peaks on top of cake. Immediately sprinkle with 1 to 1Y2 cups
moist shredded cocoanut, or cocoanut toasted in moderate oven until golden
brown.
Make as for Seven-Minute or Double-Boiler Frosting. Just before spreading

on cake-fold in ~ cup chopped nuts, ~ cup chopped raisins or dates and
~ cup chopped glace cherries.
2 squares unsweetened chocolate 1 egg

3 tablespoons boiling water 1 tablespoon butter
1;!i cups icing sugar Y2 teaspoon vanilla
Melt chocolate over hot water and then add water and sugar. Add unbeaten
egg, then butter. Beat with rotary beater over hot water for about 5 minutes.
Remove from heat, add vanilla and beat until it starts t~ become thick.
Allow to cool until frosting almost holds its shape. Spread on cake.
YIELD:-Sufficient frosting to cover top and sides of 8-inch square cake.
152
FILLINGS
1 cup brown sugar 1 tablespoon butter

)i cup milk % cup sifted icing sugar
Yz teaspoon vanilla
Mix brown sugar and milk in saucepan. Heat, stirring frequently, until sugar
is dissolved. Allow mixture to boil two minutes. Add butter. Remove from
heat and let syrup cool until lukewarm. Beat syrup until creamy (it should
still be soft and spready). Gradually beat in the icing sugar. Add vanilla and
continue beating until cold and of right consistency to spread.
YJELD:-Sufficient frosting for an 8-inch square cake.
NOTES: 1. If frosting is too soft, add more icing sugar.
2. If frosting has been boiled too long, fudge will become hard. Milk or cream may be
added gradually to bring icing to the right consistency.
1 cup milk 2 egg yolks or 1 whole egg

4 teaspoons cornstarch 1 teaspoon butter
)i teaspoon salt Yz teaspoon almond OR
~ cup granulated sugar vanilla extract
Mix cornstarch, salt, and sugar and add gradually to cold milk in saucepan.
Stir constantly over medium heat until mixture is thickened and bubbles for
one minute. Beat egg yolks or whole egg slightly and add part of hot mixture.
Blend and return to saucepan. Cook, stirring constantly, for 2 minutes.
Remove from heat and blend in butter. Cool. (Cover top with waxed paper
to prevent a skin from forming). Add vanilla.
YIELD:-Sufficient filling for 8 or 9-inch cake.
Add one square unsweetened chocolate and use only one tablespoon corn-
starch.
153
1 cup chopped dates Y2 cup water
4 tablespoons brown sugar 1 tablespoon lemon juice
Combine and cook over low heat for 3 minutes or until consistency of jam,
stirring occasionally. Remove from heat and allow to cool.
7.1 cup finely chopped nuts may be added when cool.
NOTE: If desired,
Y2 cup sugar 3 tablespoons lemon juice

1 tablespoon cornstarch 1 egg, slightly beaten
78 teaspoon salt 2 teaspoons butter
Ys cup cold water Y2 teaspoon grated lemon rind
Combine sugar, cornstarch and salt in saucepan. Beat egg slightly, add water
and lemon juice. Add to dry ingredients. Cook, over low heat, stirring con-
stantly, for 10 minutes or until thick and clear. Add butter and lemon rind.
Beat until smooth and creamy. Cool.
2 to 4 tablespoons granulated sugar 1 cup milk

78 teaspoon salt Y2 teaspoon vanilla
2 egg yolks OR almond extract
Scald milk in top part of double boiler over direct heat. In a small bowl,
combine lightly with a fork the sugar, egg yolks and salt. Add some of the
scalded milk to the egg yolk mixture, stirring constantly. Return to double
boiler.
Cook and stir constantly over hot, not boiling, water until mixture coats a
metal spoon. Set saucepan in cold water to cool. Beat with a rotary beater if
it threatens to curdle.
YIELD:-1 cup sauce. Sufficient for 4 servings.
lii4
S4UCBS
1 cup fruit syrup (from canned fruit) 1 tablespoon butter

1 tablespoon cornstarch 1 tablespoon lemon juice
Blend cornstarch and cold syrup. Cook slowly over low h'..:at for 5 minutes,
stirring constantly. The sauce should be clear and thickened. Remove from
heat and stir in butter and lemon juice. Serve hot over puddings made with
canned fruit or other baked or steamed puddings.
YJELD:-Approximately 17.t' cups sauce. Sufficient for 4 servings.
a. Cherry syrup-omit lemon juice, add Y2 teaspoon almond extract.

b. Berry syrup -add 7i teaspoon cinnamon.
c. Peach syrup ·- add 7i teaspoon nutmeg.
Y2 cup granulated sugar 1 teaspoon grated lemon rind

172 tablespoons cornstarch 1 cup warm water
78 teaspoon salt 1 tablespoon butter
2 tablespoons lemon juice.
Combine sugar, cornstarch, salt, and lemon rind in saucepan. Gradually add
warm water, stirring constantly. Cook slowly over low heat for 5 minutes,
stirring constantly. The sauce should be clear and slightly thickened. Remove
from heat and stir in butter and lemon juice.
YJELD:-Approximately 17.t' cups sauce. Sufficient for 4 servings.
Make as for Lemon Sauce. Substitute 1 tablespoon grated orange rind for
lemon rind. Decrease water to~ cup. Add 7i cup orange juice and 1 teaspoon
lemon juice after sauce is thickened and cooked.
155
Y2 cup brown sugar, firmly packed 1 cup warm water
1 tablespoon cornstarch 1 tablespoon butter
Ys teaspoon salt 1 teaspoon vanilla
Combine sugar, cornstarch and salt in saucepan. Add warm water gradually,
stirring constantly. Cook over low heat, stirring constantly, until thick and
smooth (about 5 minutes). Remove from heat, add butter and vanilla. Serve
hot.
YIELD:-Approximately 1 cup sauce. Sufficient for 4 servings.
Make as for Brown Sugar Sauce. Substitute white sugar for brown sugar.
Increase butter to 1Y2 tablespoons and vanilla to 1 teaspoon. Add 7;1 teaspoon
nutmeg.
1 egg yolk 1 teaspoon vanilla

Y2 cup light corn syrup 1 teaspoon almond extract
1 egg white
Beat egg yolk until light and thick. Add 7;1 cup corn syrup gradually while
beating. Beat egg white until stiff but not dry. Gradually add remaining
corn syrup while continuing to beat. Combine the mixtures by folding care-
fully together. Fold in flavourings and serve.
YIELD:-1Y2 cups sauce. Sufficient for 5 to 6 servings.
NOTE: If this sauce is left over, store in refrigerator until needed. The mixture will separate
but if beaten vigorously before serving it can be used.
Make as for Foamy Sauce. Substitute 1 tablespoon lemon juice and 1 teaspoon
grated lemon rind for flavourings.
156
S UCES
;!i cup soft butter ;!i teaspoon lemon extract

1 cup fine granulated sugar % teaspoon vanilla
OR
1 cup firmly packed brown sugar
Cream butter, add sugar gradually, continuing to beat until light and fluffy.
Add flavourings, a little at a time, beating constantly. Pile lightly in serving
dish and chill thoroughly.
NOTES: 1. To make fancy individual servings, put unchilled sauce through pastry tube,
forming rosettes or swirls on a sheet of heavy waxed paper. Chill.
2. If desired, form into roll (2 inches in diameter ), wrap in waxed paper and chill.
Slice for serving.
1 egg yolk, well beaten 7.4: cup water

7.4: cup butter % cup brown sugar
;!i cup light corn syrup
Combine all ingredients in top of double boiler. Mix well. Cook slowly over
boiling water until thick, stirring frequently. Beat well before using.
3 squares unsweetened chocolate l cup sugar

OR Yz cup cocoa Ys teaspoon salt
%cup warm water 1 teaspoon vanilla
3 tablespoons corn syrup 2 tablespoons butter
OR 4 tablespoons if cocoa is used
Add chocolate to water and place over low heat. Stir until blended. Add corn
syrup, sugar and salt. Cook until sugar is dissolved and mixture is
very lightly thicKened, stirring constantly. Add butter and vanilla. (If cocoa
is used, combine all engredients except butter and vanilla. Cook as above and
add butter and vanilla at end of cooking.)
157
. .
.. 1 • - - • -
1-" ; - .,.
Page
Helpful Hints For AllYour Baking . ..... . ............ .. . . 6, 7
BREAD Baking Loaves ..... . .......... . . . ........... . ... .. . .. .. ... 22
Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Economy White Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ll
Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oat Bread .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Picture Lesson on Mixing, Kneading, etc . .. . . . .. .. .. . ... 12 to 21
Prune Spice .................................. . ...... . .. . 30

Raisin-Orange Bread ... .. ......... . ... .. . . . . ............ . 31
Tutti-Frutti Bread . . ........ . ................... . ....... . 30
Variety Breads
Basic Yeast Sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Orange Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Prune Spice .. . .... .. ..................... .. .......... . 30
Tutti-Frutti . . ........ . ............... . . . ........ . . . . . . 30
White Bread (Overnight Sponge Method) . . . . . . . . . . . . . . . . . . . 23
White Bread (New Rolled Dough Method) . . . . . . . . . . . . . . . . . 10
Whole Wheat Bread .. . ............... . ......... .. .. . ..... ll
ROLLS AND Doughs

FANCY
Basic Sweet Dough (Refrigerator Method). . . . . . . . . . . . . . . . 34
BREADS Basic Sweet Dough (Straight Method) .. . ... .. : . . . . . . . . . . . 33
138
INDEX
I ND EX- Continued
Page
Extra Rich Sweet Dough (Straight or Refrigerator Method 34
Rich Sweet Dough (Straight or Refrigerator Method) . . . . . . 34
Whole Wheat Sweet Dough . . . ............... 33
Rolls
Bownots . 37
Butterflies . 37
Butterscotch Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Chelsea Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cloverleaf Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Crescent Rolls ........ . 38
Fan Tans . .. .. .... . ..... . . 38
Pan Buns .... . ....... . 35
Parkerhouse Rolls ...... . 35
Twirls ..... . 36
Fancy Sweet Dough Breads

Hungarian Coffee Cake ..... .. .... . 43
Jelly Braid . . ........ . 45
Streusal Coffee Cake .. 46
Swedish Tea Ring ........ .. .. . 44
Viennese Coffee Ring ..... . 46
Hot Cross Buns ...... . ... . 47
QUICK BREADS General Rules ........ . ... . 49
Apple Oat Bread . 63
Biscuits, Tea . . . . . 54
Buttermilk Fruit Scones .... 58
Buttermilk Scones ..... . 58
Bullerscotch Fruit and I ul Rolls . 55
159
I ND EX- Continued
Page
Butterscotch Rolls .... . ... . ........ . ...... . .... .. ...... . 55

Canadian Cheese Supper Ring ...... . ..... . .... . .......... . 55
Candied Fruit Bread .. . .. . ............. . . . . . . . ... . ..... . . 61
Cheese Tea Biscuits ... . ......... . .... . ..... . . . .... . . . ... . 55
Coffee Cake ... .. . ... . ... . .. . .... . .. .. .. . . ... . .. . . . .. ... . 59
Doughnuts . . ...... .. ... . ..... . .. . .... . .. . ... . ......... . . 53
Dumplings (for Meat Stew) .... . ...... . ... . . .. ....... . ... . 59
Dutch Apple Cake ..... ... ... . .. . .. . . ...... . ... .. .. . . . .. . 60
Fruit Shortcake . ... . .......... . ....... . ... . .. . ... . ...... . 56
Griddle Cakes (Pancakes) .................. .. . . .......... . 51
Molasses Orange Raisin Bread .. . .. . ................... . 62
Muffins
Fruit . . . . . ....... . .
53
Oat .. . . .. ..... . ..... . ... .. ............. ... .. . ...... . . 53
Plain ... . .............. . .......... . ..... . . . ... . .. .. .. . 52
Wholewheat . ....... . .. . • • • •• 0 • • •••• • •••••••••• 0
53
Nut and Fruit Bread ... . ••••••••••• • •• • • • • • • 0 •• 0 .

60
Oat Bread, Quick ...... . • •• ••••• 0 •• • ••••• • •• • •• 0 • • ••• • • •
62
Oat Muffins .... . . . .... . . . •••••• •• ••••••• ••• • • ••• 0 •• •• 0
53
Pancakes ......... . . . . .. ...... . . . ... . . . .. . . . ... 51
Popovers ..... . .. .. .......... . 50
58
Scones, Buttermilk .. • •• •• • •• • •• • • • • • • •• 0 ••••••• • •• • • • ••
Shortcakes ...... . .... . ....... . .. . 56
Tea Biscuits,
Cheese . . .. .
55
Plain .... .
54
Waffles ... . . 52
Whole Wheat Muffins ......... . . . ... . . . . .. .. . . 53
Whole Wheat Pancakes ..... 51
Yorkshire Pudding .... . .. . .. . . . ............ . 50
Secrets of the Perfect Cake . . ................. 64, 65, 66

CAKES
Angel . . .. . .. . .. . .......... .. ....... . .. . .. . . 81
Applesauce . . . .. . . . 74
Buttermilk Spice . . . . 73
160
IN DBX
INDEX - Continued
Page
Cherry Almond ........ .. ... . . . ..... . 84
Chocolate ........ . . .. . . 70
Cocoa ...... . ........... . ......... .. . .... .. . ......... . . . 7l
Cup Cakes . ..... . 73
Fruit Cake,
Pointers ................. . ........ . ........... . 82
Almond Paste . . ......... . . . .............. . ........... . 84
Decorating Cakes and Wedding Cakes ............... . 83
Decorative Frosting ... . ........................ . .. . 84
Economy Dark .... .. ......... . ...... . ....... . .. . . . 85
Light Fruit . . . . ........... . ........... . . . ... .. ...... . 86
Rich Dark (Wedding) .. . . . ......... . .... . ............. . 82
Gingerbread, Hot Water .. .. ......... . .......... . ........ . 74
Jelly Roll, Economy .... . ....... . .. . ..................... . 78
Quick Loaf Cake (Mock Sponge) .......... . ... . .......... . 75
Spice . ....... . .......... . . .. ..... . ............ . ........ . 68
Spice, Buttermilk ..... . ...................... . .......... . 73
Sponge . .... .. ................ . .. . ............ . ........ . 80
White (Three E gg) ........ . ........ . ....... . ....... .. .. . . 68
White (Two Egg) ............... .. ............ . ...... . 67
COOKIES General Pointers for Cookie Makers . . ...... . .. . .. . .... . 87

Banana Bars ....... . ................. . 99
Brownies ................................ . ... .. . . 99
Butterscotch Oat Squares ........ . . . . . . . . . . . . . . . . . . . . . . . . . 98
Date Squares ...... . ... .. ................ . 98
Filled Cookies . .... 88
Fruit Cookies (Light) ..... .. ..... . . .. .................... . 93
Ginger Cookies (Rolled) .......... .. ...... . ....... . ... . .. . 89
Hermits . . 92
ut and Raisin Spice Bars ................ . 97
Oat Drop Cookies (Quick) .... . ...... .. ............ . 93
161
I ND EX - Continued
Page
Oat Sandwich Cookies .. . . 89

Oat Cookies, Thin Rolled ... . 89
Peanut Butter Cookies ....... . 96
Refrigerator Cookies,
Chocolate .......... . ................ . .. . ............. . 92
Ginger ................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Plain ............. . .... .. ....... . . . . .. .. . ..... . .. . .. . . 91
Tutti-Frutti ...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Shortbreads. . ... . 90
Soft Molasses ........ . 96
Sugar Cookies .... . . 88
PASTRY General Directions ...... . ... . . . ..... . ...... . .. . . .. ...... . 101

Double-crust pie ....... . . . 102
Lattice-top crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
One-crust shells . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Secrets of Making Pastry ................. . . . ... . . . .... .. . lOO
Cream Puffs ... . ... . ..... . ............ . ..... . 118
' ....... .
Meringue 113
Pastry Crumbles ... . . 103
Plain Pastry,
Standard Method . . ... . . . ..... . . . 101
Paste Method .... 102
Sweet Pastry ....... . 116

Uses for Leftover Pastry,
Cheese Straws ....... .. ................... . ... . .. .. ... . 104
Cinnamon Straws . .. . 104
Pastry Garnishes ... ... . . 104
Turnovers .... 104
Pies
Apple .... 104
Apple, Deep Dish . ... . ... .. ...... . . . ....... . ....... . .... . 104
Banana Cream .... . .. .. . 111
162
INDEX
I NDEX - Continued
Page
Beefs teak and Kidney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
Blueberry, Fresh .............. . ........ .. ................ 106
Cherry, Canned ................. . .................. . .... 110
Cocoanut Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Cream .... . .... . .................. .. ..... . . .. ..... . ..... 111
Date Cream . ............ . . . .......... . ............. . .... 113
Fruit, Canned Unsweetened . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Individual Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Lemon Chiffon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Lemon Meringue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Mincemeat Pumpkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Peach, Canned .. . ....... . ... . ...... . ..... . .......... . ... 110
Peach Cream, Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Pecan Pumpkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Pumpkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Raisin .. .. ............... .. ....... . ... . ................. 107
Raspberry, Canned ............ . . . . .. .. .. . , . . . . . . . . . . . . . . 107
Rhubarb, Fresh . . .... . ........... . ..... . .. . ............ .. 106
Tarts
Tart Shells, Plain Pastry . . . . . . . . . . . . . . . . . . . 117
Tart Shells, Sweet Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Butter Tarts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Meringue Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Mince Tarts . . . . . . . . . . . . . ................... 118
PUDDINGS Apple Crisp . . . . . . . . . . . . . . . . . . 125

Apple Dumplings . . . . . . . . . . . . . . . . . . . . ............ 122
Blueberry Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Carrot Pudding, Steamed ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Chocolate Double Boiler ............................ . ..... 130
Down-East Apple Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Fruit Cobbler ........... . . ........... . . ....... . . 122
Holiday Apple Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Peach Cottage Pudding .... . . . . . . . .......... 120
Pineapple Upside Down Pudding . . . . . . . . . . . . . . . . . . . . ... ... 120
Plum Pudding, Old English . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Quick Raisin Pudding . . . . . . . . . . . . . . ................ 123
Rhubarb Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Spicy Double Boiler Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Steaming Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Suet Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Vanilla Double Boiler Pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
163
INDEX TO ''MIX MAGIC''
Page
CAKES Angel Bavarian Cream Cake . . . . . . . . . . . . . . . . ........... . 132
An gel Food Baked Alaska ......... . .... . ............... . 133
An gel FoodS trawberry Shortcake ........ . ... . . . . . ...... . 133
Angel Food Sundae .. . ............... . ................ . 133
Baked Alaska .... . .... . .. . .......... . ...... . . . 135
Banana Cake ........ . ............ . ......... . . .. . . .... . 137
Campfire Gingerbread ......... ... . . ..... . .... . . . .... . . . 138
Cherry -Cocoanut Cake ................. .. .. . .......... . 135
Cherry Jelly M old . ............. . .. . ..... . .. . . . .. . . 133
Chocolate Fleck Cake ........ . ..... . . . .... . . . ...... . . . . . 137
Chocolate Nut Cake ........ . .. . .... . . . ............ . 138
Chocolate Meringue Fruit Special. ...... . . . ............. . 138
Cocoanut Cake- Broiled Icing .. . ......... . ........ . 136
Coffee Gingerbread . . . . . . . . . ........................ . 138
Date-Delight Lay er Cake ................... . . .. . . ...... . 137
Golden Glow Cake ...... . .... ..................... . .... . 136
Marble Cake .................. . ..... .. . . ............. . 134
Mocha Cake .................................. . 138
Orange C ake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...... .. . . . 137
Peanut Cream Coffee Cake .......... . .... . ........ . 136
Rainbow Special . . . . . . . . . . . . . . . . . . ... .. ....... . 134
Strawberries 'n Cream Cake . . . . . . . . . . . . . . . . . .... . . . 134
Strawberry An~el Lay er Cake ... . ..... . ............ .. . . . . 132
Sugar ' n Spice Cake . . . . . . . . . . . . . . . . . . . . . . . . . ......... . 136
COOKIES & Cookie Tricks With Cake Mix . . . . . . . . ......... . 141
SMALL CAKES Cup Cakes . . . . . . . . . . . . . . . . . . . . ..... . . . . . . . ... . . . . 141
Ginger Snaps . . .......... . ... . ........................ . 140
Gin ger Strips. . . . . . . . . ........ . .... . ... . . ........... . 140
J elly Crisps ................. . ... . .......... . .... .. .. . 140
Pineapple Meringue Squares . . . . . . . . . . . . . . . . . . . . .... . . . 140
PUDDINGS Banana Shortcake with Custard Sauce . . . . . ...... . . 143
Cherry Roll . . . . . . . . . . . . . . . . . . ......... . 144
Chocolate Brownie Pudding ..... .. ........... . . . 143
Chocolate Snowballs.. . . . . . . . ......... . 143
Gingerbread Porcupine Ring . ...... . .. . .... . ........... . 144
Peach Dumplings ........ . ... .. . . ......... . .... . . .. .. . 144
Pineapple Upside-Down Cake . . . . . . . . . . . . ....... . . . . 143
TEA AND Apple Pie .. . .. . ................................ . ..... . 149
LUNCHEON Cocoanut Tarts .. . ...................... ... . . ......... . 147
SPECIALTIES Easy-Bisk Sausage Rolls ... . ....... .. ........ . 146
Individual Tuna Rolls ........................... . ... . . . 147
Lemon Party Tarts ........ . . . .. . ..... . . ............ . 149
Orange Date Bread . . . . . . . . . . . .... .. .......... . 146
Peach Pie .............................. . .. .. . . 149
Raisin Scones .. .. .... . ......... .. ........ . ....... . 146
FRO STINGS 150
FILLINGS 153
SAUCES 154
164

Robin Hood Prize Winning Recipes

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, PRIZE WINNING

Robin Hood Flour Mills Limited

PHOTOGRAPHY BY ARNOTT & ROGERS. MONTREAL

ROLLS AND FANCY BREADS .... . .... . . . . .. . . 28

QUICK BREADS .... . ....... ... ..... . . . . .. ... . 49

CAKES .... .. ..... . ... . . . ......... . .... . ..... . 64

COOKIES ... . ......... . . . ............. .. ..... . 87

l pa.,ku~ .. of faat rising PUDDINGS ..... ..... ... .. .. . ll9

INDEX .............. . .............. . ... . .... . 158

Table ol Common Mea~~urements

Accurate Mea~~urements are Important 1

Step 1 Step 2 Step 3

Have flour and ingredients at warm room temperature (75°F. or over).

2 cups milk 4 teaspoons salt

2 standard measuring cups l flour sifter

I large mixing bowl (3 to 4 qt. size) l rolling pin

l medium bowl l pastry brush

l small bowl 4 loaf pans

l teaspoon wax paper

Temperature is the most important single factor in making all yeast

When 1 cup of liquid in bowl is lukewarm, add 2 packages of dehydrated

At end of rising period, punch dough down, using fist as shown m

OVERNIGHT "SPONGE" METHOD

(l package yeast for 4 loaves)

To be mixed at night To be added next morning

3 cups water 1 cup milk

2. Have room temperature at 75° to 85°F. for best results.

2 cups milk 4 teaspoons salt

"Crusty, tangy CHEESE BREAD served wtth a crisp,

1}/z cups Basic Yeast Sponge 1 teaspoon cinnamon

1Yz cups Basic Yeast Sponge 1 teaspoon grated lemon rind

lYz cups Basic Yeast Sponge 1 tablespoon granulated sugar

1Yz cups Basic Yeast Sponge Yz cup grated nippy cheese

"Sliced thin, spread with butter-as good as cake!"

1 cup milk 1 teaspoon grated orange rind

Proceed as directed in White Bread (New Rolled Dough Method), on

"For Rolls or Fancy Breads"

1 cup milk 2 teaspoons salt

"Folded buns that build a reputation"

USE 7iBasic Sweet Dough (Straight or Refrigerator Method, page 33 )

"Sure and they'd please any Irishman"

USE )i Basic Sweet Dough (Straight or Refrigerator Method, page 33)

"A quick twist-adds variety to your roll basket"

USE )i Basic Sweet Dough (Straight or Refrigerator Method, page 33)

"Butter does fly when you serve these!"

USE ~ Basic Sweet Dough (Straight or Refrigerator Method, page 33)

"A strip of dough tied in a knot"

USE: ~ Basic Sweet Dough (Straight or Refrigerator Method, page 33)

For one dozen rolls use:

"Tender golden rolls in slices, easy to -separate"

For one dozen rolls use:

"Fresh, hot ROLLS and butter. Mrnrnrn! Good!"

"Rich with melt-in-the-mouth texture andjlavour"

For one dozen rolls use:

"Break-apart sticky buns with spicy fruit filling"

For 8 large or 12 medium-sized buns use:

USE )i Basic Sweet Dough (Straight or Refrigerator Method, page 33)

"Serve HUNGARIAN COFFEE CAKE

"A triumph of spicy whirls"

USE 7i Basic Sweet Dough (Straight or Refrigerator ~1ethod, pages 33)