·-----.. ~-·-··----- -·------···,··-,
The pure food laws require that the label upon
each and every can of baking powder state in plain 1
1
language the composition of the contents. Thus the 1
housekeeper is informed and may protect herself
against unwitting use of the objectionable alum
powders.
As there are many forms of alum, purchasers have
often been misled through the label use of scientific
or unusual names instead of the "plain language"
term alum. Some terms often used are sulphate
of alumina, aluminum sulphate, sodium aluminum
sulphate and the like which in "plain language"
simply mean alum or some form of its objectionable
constituent; indeed, whenever in such a case the
words alumina or aluminum appear it means an unwholesome,
if not a really poisonous ingredient.
Watch the label! Some of these alum baking
powders contain a little ordinary phosphate, and
the label made to read "phosphate" or "alum phosphate."
But such alum phosphate powders are
substantially as harmful as the straight alum powders,
the highest scientific authorities declaring that baking
powders containing alum in any form are a
menace to the health of the consumer.
Rumford Baking Powder contains no alum.
It is a strictly pure phosphate powder, in which is
used the latest improvement of the genuine Professor
Horsford's phosphate made by us solely for our own
preparations, and none of which is ever sold for use
in baking powders of other manufacture.
1 ~
~"-·~-AW
~~~~@mill)
BEST of the HIGH GRADE Powders.
Perfect Baking Quality
The action of Rumford Baking Powder in the
dough is thorough, making cake, biscuit, muffins,
etc., of finer texture and flavor and which retain
their moistness longer than if made with ordinary
baking powder or cream of tartar.
Pure and Wholesome
Made of the genuine Professor Horsford's phosphate,
it supplies the food with an element, the
strength-giving phosphates, absolutely necessary to
health. Prof. Horsford's phosphate is made by us
solely for our own use, and none is sold for use in
any other baking powder.
Superior to AU Others
It is different from and superior to all other powders;
contains no alum; does not give a bitter or
disagreeable "baking powder" taste to the food, and
will retain its strength indefinitely in any climate.
--Every Can Guaranteed-
Compiled by
Well-Known Teachers Of Cookery.
Snow Cake
7-( cup cup butter I Y. cups Rour
I cup sugar I Y. level teaspoons Rumford
Y. teaspoon vanilla Baking Powder
2 egg whites Y, cup milk.
Cream the butter, add gradually the sugar and
vanilla. Beat the egg-whites to a stiff froth and add.
Mix and sift the flour and baking powder and add
to the first mixture alternately with the milk. Bake
in a moderate oven forty-five minutes. Cover with
boiled frosting.
Y. cup butter
I cup sugar
2 eggs
Y. cup milk
Plain Loaf Cake
I teaspoon lemon or vanilla
extract
2 cups Rour
2 level teaspoons Rumford
Baking Powder.
Beat the butter and sugar till light and creamy;
add the well-beaten eggs, then the milk and flavoring
extract, and, lastly, the flour and baking powder
sifted together. Beat well, and bake in a loaf-cake
pan about forty-five minutes.
L 2
-----·~;=
Delicate Cake
li I' I' II
Yz cup butter 2Yz cups flour li I 1 cup sugar 2 Yz level teaspoons Rumford ,
~~ Yz teaspoon each rose and Baking Powder ~~
,I almond extract 4 egg whites. I
I. 1 cup milk or water
Cream the butter and sugar; add flavoring and I I milk, then the flour and baking powder sifted i
I together; and last, mix in the egg whites beaten I
very stiff.
il
~~ Mahogany Cake I!
I~ 1 square Baker's bitter Yz cup butter jl
E. Chocolate 1 Yz cups sugar · ~ I 1 cup sweet milk 3 eggs, separated I Yz level teaspoon soda 2 cups flour
1 level teaspoon Rumford Baking Powder. 1
Melt the chocolate in half the milk, dissolve the I soda in the other half. Cream the butter, add sugar
gradually, beating until light. Now add the well- I
beaten yolks, then the melted chocolate and milk,
alternating with the remaining half cup of milk and I
II the flour sifted with the baking powder. Lastly fold
into the batter carefully, the whites of the eggs
I beaten stiff. Bake in two square layers in a moderate I
oven and put together with any favorite icing. ..
Yz cup butter i·;,
il 1 Yz cups fine sugar
3 eggs, separated
Mother's Cake
2 Yz to 2 t.( cups sifted flour
1 rounding teaspoon Rumford
Baking Powder.
II Y:J cup sweet milk or water !I Cream the butter and sugar gradually. Beat the
Il
l yolks light and add, then the milk (or water) and
fl·our in which the baking powder has been thoroughly
sifted, alternately. Lastly, fold in carefully the
I beaten egg whites. Flavor to taste.
il 3
II
II
It
II
~ II
·-·---~~
Nut Cake ,~.-~ I level cup sugar 2 level teaspoons Rumford
75' cup butter Baking Powder
3 eggs I cup milk
2 Yz level cups sifted flour J4 cup cocoa
~=~-..... -
;!
Y, level teaspoon salt I cup nut meats. lt II Cream the sugar and butter; add the eggs whole, j':,_ ·,
1 one at a time, and beat each one into the batter till
I smooth and light. Add the flour, sifted with salt
.I
I and baking powder, alternately with the milk. Beat
in the cocoa and nuts chopped coarse and slightly
floured. Bake in a shallow tin, and frost with the
following:
Cocoa, Filling
3 level tablespoons butter 7-( cup milk
..
1
. Yz cup cocoa I level cup powdered sugar
Pinch salt I teaspoon vanilla.
Boil all together till it forms a soft ball in cold . j
1
'
1
.:1
I water, stirring all the time. Remove, flavor and beat
_ till creamy. Then spread on cake.
II
Yz cake chocolate Choco/alf~ev:~e~:oon Rumford ~~~
Yz cup butter Baking Powder
2 scant cups fine granulated 3 cups sifted flour 11
sugar Yz cup sour milk I
II
. 2 eggs, separated I teaspoon vanilla I
J4 teaspoon soda Pinch salt. j
Melt chocolate in half cup hot water and allow to !l.l
stand until cold and dissolved. Cream the butter,
add sugar gradually till it is light; then add yolks of I
eggs, beating well. Crush the soda and salt with 1
the baking powder; sift with the flour three times. 11
[
Before adding the flour, add the melted chocolate, I '
then the flour and milk alternately. Whites of eggs, 1.
beaten, and flavoring, are added last. Bake in layers
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1
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1 Marble Cake ---~~
I. Light Pnrt 1i
li
;,- Yz cup butler 2 cups sifted flour II
p 1 cup granulated sugar 2 level teaspoons Rumford '"
II Yz cup milk Baking Powder 1,·,_1
Whites of 3 eggs. ,
Beat the butter and sugar till light and creamy;
1
jli
add the milk, then the flour and baking powder
sifted together. Beat the mixture well, and then Iii
fold in as gently as possible the whites of the eggs !',_;;_;_
beaten to a stiff froth. ~
DM·k Part ;~
7-( cup butter }<( cup milk ,II
Yz cup brown sugar 2 cups flour •
Yolks of 3 eggs 2 level teaspoons Rumford 1';
Yz cup molasses Baking Powder. ~-~.-.!
Beat the butter and sugar till light and creamy;
add the yolks of the eggs well beaten, then the milk li
~:: s~~~~~~~e::e~: ~a~!lyb::t t~~u~1~x~~r~~!~~~ P~:~ Ji~ ~~ the whole cake into a greased loaf-cake pan, having il
alternate layers light and dark, and bake in a ,g
moderate oven about forty minutes. II u
Miss Farmer's Sponge Cake
4 eggs, beaten separately
1 cup sugar
3 tablespoons cold water '
I scant cup flour
1 Yz tablespoons cornstarch
J4 teaspoon salt
1 level teaspoon Rumford
Baking Powder
1 teaspoon lemon extract.
Beat the yolks of the eggs until thick, add gradually
the sugar and beat two minutes, then add the
water. Mix and sift the dry ingredients, and add to
the first mixture with the egg whites beaten stiff,
and the lemon. Bake in a buttered angel cake-pan
forty-five minutes, or shallow cake-pan thirty-five min-
II !I i!l
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utes, in a moderate oven.
5 ___j!'I
~·--=-=== from
Rumford Baking Powder
ONE pound cans.
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Rumford Chemical Works, !iii
Providence, R. I. j!
6 ____ J
~~ COMPLETE II
tl
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CooK BooK II
---------BY---------
j!
LILY HAXWORTH W ALLAI:;E,
GOLD-MEDALIST
II
II GRADUATE OF NATIONAL TRAINING SCHOOL .1 1
11
OF COOKERY, ~~
LONDON, E NGLAND. r .I I~ 256 pages bound in full Vellum de 11
Luxe cloth and heavy board covers. II
Coi[taii[s 600 practical ai[d easily
tii[derstood recipes for preparii[g
ai[d cookJitg of IT[eats, fisl(, poultry,
vegetables ai[d food for tl(e sick;
ii[structioi[s for preserVii[g, pick.lii[g,
tl(e IT[akii[g of ices, beverages, COI[fectioi[
s , etc.
II!' ·I II !. II
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!~ GOOD THINGS WILL BE FOUND !il!
ON EVERY PAGE. II
!~
Mailed free for 10 Cards froTIL RtiTIL- II
ford BakJitg Powder ONE poUI[d cai[s. II
!!
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Golden Orange Cake
}( cup butter J1 cup flour
Yz cup sugar I level teaspoon Rumford
I teaspoon orange extract Baking Powder
5 egg yolks }( cup milk.
Cream the butter, add gradually the sugar, then
the extract and egg yolks, beaten until light colored.
Mix and sift the dry ingredients, add alternately with
the milk to the first mixture. Bake in a narrow,
deep cake-pan.
Rumford Lightning Cake
Butter the size of an egg
I cup sugar
I cup flour
I teaspoon Rumford Baking
Powder
2 eggs
I cup Milk
I teaspoon flavoring extract.
Put the butter, sugar, also the flour and baking
powder sifted together, into a bowl and mix well;
add the eggs, unbeaten, also the milk and flavoring.
Stir and beat all together till thoroughly mixed, and
bake in a greased loaf-cake pan, in a moderately hot
oven, about forty minutes.
New Year's Cakes
I quart flour
I teaspoon salt
3 teaspoons Rumford Baking
Powder
1 cup butter
2 cups sugar
1 tablespoon caraway seeds
1 egg
I Yz cups milk.
Sift together the flour, salt and baking powder;
rub in the butter with the fingers, then add the
sugar and seeds and mix to a light dough with the
egg, and the milk slightly warmed. Knead till
smooth, roll thinly and cut into any desired shape.
Bake on flat tins in a hot oven about fifteen minutes.
r----. "-~--·--· I One Egg c:ke --
11 I
}.( cup butter
1 cup sugar
1 egg
1 ;.j cups flour
1 Yz level teaspoons Rumford
Baking Powder
Yz cup milk.
Cream the butter, add gradually the sugar and
th en the well-beaten egg. Mix and sift the flour and ~baking
powder; add alternately with the milk to the _
first mixture. Bake in a sheet thirty minutes. 'i
;.j cup butter
2 cups sugar
4 eggs
Boston Favorite
3 Yz cups flour
3 Yz level teaspoons Rumford
Baking Powder
1 cup milk.
Mix as One Egg Cake. Bake in square cake tins.
This makes two loaves.
Lemon Cake
4 egg yolks 1 scant cup flour
1 cup sugar 1 level teaspoon Rumford
5 tablespoons cold water Baking Powder
1 teaspoon lemon extract 2 egg whites.
I· II li II rI,!,
II
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Beat the yolks of the eggs and sugar till light and
thick; add the cold water and extract, then the flour
and baking powder sifted together; as soon as these il
are mixed smoothly, fold in gently the stiffly-beaten I,_! .
whites of eggs and bake in greased layer-cake pans, ,•
i~ j5 in a moderate oven.
L emon Filling !I
Rind and juice of 1 lemon Y, cup cold water il
Yz cup sugar 3 teaspoons cornstarch !I
Whites of 2 eggs remaining from cake. 1.1
Boil the lemon juice a1 ,d rind with the sugar and ~~
water until the sugar is dissolved; then add the corn- ~~
starch mixed smoothly with a little cold water. Cook II ~ § three minutes, and add the whites of the eggs stiffly ••
If'-"'='==---==~~=~=:==~==""~~
II . g 1 Lady Fmgers II
3 egg whites }( teaspoon vanilla extract II
;1 cup powdered sugar ;1 cup pastry flour II
2 egg yolks ;1 teaspoon salt. - ;!!
Beat the whites of the eggs till very stiff, adding E
the sugar gradually. Then add the well-beaten ii
yolks and vanilla; fold in very gently the flour il
sifted with the salt. Force the mixture through a 11
pastry bag onto a greased, flat pan; sprinkle well 11
with sifted sugar, and bake eight minutes in a :,'I'
moderate oven.
Cocoanut Cake ii
Yz cup butter 2 Yz cups flour
1 Yz cups sugar 1 Yz teaspoons Rumford
3 eggs Baking Powder
Yz cup milk I cup fresh grated cocoanut.
Beat the butter with half the sugar till light and
creamy; add the remainder of the sugar, the eggs
well-beaten, and when these are well blended put in
the milk, then the flour and baking powder sifted
together and, lastly, the cocoanut. Beat well, and
bake in a greased loaf-cake pan about forty minutes
in a moderate oven.
Marshmallow Cake
Yz cup butter 2 ;1 cups flour
1 Yz cups sugar . 2 level teaspoons Rumford
1 teaspoon vanilla Baking Powder
5 eggs Yz cup milk.
Mix as Snow Cake, (page 2) and bake in layers.
Spread marshmallow paste between the layers and
on top.
Jfnrslnnnllo IV Pnste
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11
1~
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II ~g li j § II lE II lE
¥ cup sugar 2 tablespoons hot water II
}( cup milk Yz teaspoon vanilla. !~
}( lb. marshmallows io
Boil the sugar and milk together six minutes. II
Melt the marshmallows and add the water. Combine II
the two mixtures, add the vanilla and beat until stiff !I
enough to spread. ; ~
10
i ~
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Rumford Biscuit
I quart flour
I level teaspoon salt
2 teaspoons Rumford
Baking Powder
2 tablespoons butter or lard
Milk, or milk and water to mix
(about I Yz to 2 cups).
Sift well together the flour, salt and baking powder.
Rub in the fat as lightly as possible with the
fingers, just working it until the fat is well blended
with the flour. Then mix to a very soft dough with
the milk, or milk and water, having this always as
cold as possible. Mix with a flexible knife in preferenGe
to either a spoon or the hand, as the steel blade
of the knife is colder than the spoon, and also because
it cuts and mixes the dough more thoroughly. Turn
the dough on to a well-floured board, and roll or pat
it with the hand until about three-quarters of an inch
thick. Cut into biscuit and Jay them, not touching
each other, on a baking-pan. Bake in a quick oven
twelve or fourteen minutes.
The chief requirements for good biscuit are: 1-a
very soft dough, so soft as to be almost sticky. 2-
very little handling, because much manipulation destroys
their lightness. 3- a very quick oven. If
biscuit are not allowed to touch each other iri the
pan they will be found to be lighter and more delicate
than when they are placed close together.
Rumford Doughnuts
. !j
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II
i~ II ~~
I"
II ii II !I
II
II ~~ II
II
II
II 2 eggs, separated 3 level teaspoons Rumford I•
I cup sugar Baking Powder
I Yz tablespoons melted butter Yz level teaspoon grated 11
3 level cups flour nutmeg
Yz teaspoon salt I cup milk. !~
Beat the yolks of the eggs and sugar until thick; I'! I
add the melted butter; next the flour, salt, baking ·:,powder and nutmeg all sifted together; next pour 1
in the milk and stiffly-beaten whites of eggs. Mix !I
all thoroughly, roll out on a well-floured board, cut !I
into rings and fry in hot fat. i1
h
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·-·~~~~~-~_;_~~~lfU!!!.U~I~!91
I
Standard Table of Weights
and Measures
1 cup
4 cups
3 teaspoons
!gill
16 tablespoons (liquid)
2 cups butter (solid)
4 cups flour (sifted)
9 large eggs -
2 cups sugar (granulated)
2Y. cups sugar (powdered)
2 tablespoons butter (solid and level)
2 tablespoons sugar (granulated)
2 tablespoons flour
y. pint
1 quart
1 tablespoon
Y. cup
1 cup
1 pound
1 pound
1 pound
1 pound
1 pound
1 ounce
1 ounce
1 ounce
How to Measure ~I , Use a measuring cup holding one-half pint and
1 marked one-half, one-third and one-quarter. Flour,
II meal and sugar are placed in the cup lightly, and
I leveled off with a knife.
Butter is packed in solid and leveled off.
Tea and tablespoons are filled solid and leveled off.
r;
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If a tea or tablespoon of dry material is to be ii
I divided in half, fill the spoon full, level off, and then ii divide lengthwise. 11
I Accurate measurements always insure success. .~
I n
, 12 !I
~ii:::;;;;-~;;..; -; ;;··-;;;···;;;;·-==;:,;;;·;.--.,..--;;;;._ .. ;..,.. .... --.....;~~
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I Rumford Chemical Works
PROVIDENCE, R. I., U. S. A.
Incorporated 1859. Cable Address " Rumford"
Organized especially for manufacture of the
culinary phosphate preparations invented by the
late Prof. E. N. Horsford, one of the founders of the
company, who, at the time, occupied the chair in
Harvard University endowed by the famous domestic
economist, Count Rumford, and known as "the
Rumford Professorship." From this relationship ~
the title of the corporation was derived, this in turn I
giving the name Rumford to the thriving post-office 11
village which has grown up about its principal
manufacturing establishment, four miles from Provi- ·~
dence on the New York, New Haven and Hartford
Railroad.
Here is located the chemical factories with their
interdependencies of repair shop, carpenter shop,
machine shops, cooper shop, harness shop, one of
the laboratories, etc., in fact all the necessary
adjuncts that go to make up a great manufacturing
enterprise of this kind. Here also has been established
a library for the free use of the employees.
The main offices, packing department, printing
and binding departments (producing labels, circulars,
pamphlets, etc., used in the business), the principal
and research laboratories, with other departments,
occupy buildings owned by the company covering
more than an entire square in the City of Providence,
R.I.
i
THE WHOLESOME POWDER
GUARANTEED byHumford Chemica.J Works. m~~ler the food
<md drugs act·. June .~o. 1906. :-:o. 221.
( J
Home Economics and Household Collection
