Baking at High Altitude

Baking at High Altitude Cooperative Extension Service B-427

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Glen Whipple, Director, Cooperative Extension Service, University of Wyoming, Laramie, Wyoming 82071. Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered without regard to race, color, religion, sex, national origin, disability, age, political belief, veteran status, sexual orientation, and marital or familial status. Persons with disabilities who require alternative means for communication or program information (Braille, large print, audiotape, etc.) should contact their local UW CES Office. To file a complaint, write the UW Employment Practices/Affirmative Action Office, University of Wyoming, P.O. Box 3434, Laramie, Wyoming 82071-3434.

Baking at High Altitude Margaret S. Boyd Former assistant professor of foods and nutrition Mayme C. Schoonover Former extension nutritionist

For successful high-altitude cakes, cookies, and quick breads 1. Use only ingredients listed in recipes. Substitutions, unless specifically indicated, can cause failures. 2. Measure ingredients in standard measuring cups. For liquids, use glass cup with pouring lip. For dry ingredients and shortening, use nested set of 1, ½, S! and ¼ cup sizes. 3. When directions call for sifted flour, sift before measuring. Pre-sifted flour should also be sifted before measuring. Spoon sifted flour lightly into dry measuring cup and level off with straight-edged spatula. 4. Pack brown sugar or shortening firmly into cup before leveling it off. When recipe calls for hydrogenated shortening, used canned, solid, vegetable shortening such as Crisco. 5. Measure liquids by placing cup on level surface. Be sure to read level of liquid through side of cup. 6. Use double-acting baking powder. Look for the words double-acting on the can. 7. Use large eggs. 8. Read all directions carefully before starting. Follow them step by step. 9. Use correct size of pan. Measure pans across top from one inside edge to opposite inside edge. 10. Bake at correct temperature. Check thermostat with accurate oven thermometer. A 25- degree variation in baking temperature may cause an inferior product. 11. Preheat oven while mixing. 5

C A K E S

Cakes Have you ever baked a cake only to come up with a big why in your mind? Why didn t it turn out the way I pictured it? Homemakers have written or told us about cakes that flow over the pan, that rise and then fall or that for some other reason are not up to expectations. How can you prevent a failure? You cannot always. Accept the fact that you may not be able to make a perfect cake every time. We baked hundreds of cakes to test the recipes in this booklet and found that the slightest change in ingredients, mixing, pan size, or baking temperature can cause a complete failure. Only by following directions carefully can you be reasonably sure of a good product. With a little practice you can expect top-quality cakes every time. Here is what it takes 1. Use recipes adjusted for the altitude in which you live. We tested these recipes at 5,000 and 7,000 feet. Select the one for the altitude nearest your own. 2. Use the ingredients listed in the recipe. Substitutions, unless specifically indicated, can cause failure. Be sure to use cake flour unless the recipe calls for all-purpose flour. 3. Use proper mixing methods as given in the recipe. Add each ingredient at the right time and watch the clock or count when beating. When mixing by hand use a wooden spoon. 4. Use equipment as called for in the recipe. 5. Use proper placement of pans in the oven. Place pans at least one inch away from oven sides. Pans should not touch each other. If using three, place one layer on the lower rack so it is not directly under either of the pans above. 6. Use the correct temperature and baking time. Bake until the surface springs back when lightly pressed. An underbaked cake may stick to the pan. Remove the cake from the oven as soon as it tests as being done. Overbaking causes dryness. Before using the cake recipes, refer to page 1. 7

8 Yellow Cake Everyday and Sunday, too it s that kind of cake. If you can keep your hands away from it, a yellow cake will stay moist for several days. It is an old-fashioned butter cake like mother used to make. Frost it or fill it with your choice from your favorite recipe book. Preheat oven to 375 o Fahrenheit. Use three 8 x 1½-inch round layer pans. Cut waxed paper to fit bottoms of pans. Be sure they lie flat and do not wrinkle at sides. Grease tops of waxed papers and place in pans. Do not grease sides of pan. 5,000 Feet 3 cups sifted cake flour 2¼ teaspoons double-acting baking powder 1 cup butter* 1½ cups sugar 2 teaspoons vanilla 4 egg yolks 1¼ cups milk 4 egg whites 7,000 Feet 3 cups sifted cake flour 1¾ teaspoons double acting baking powder 1 cup butter* 1½ cups sugar 2 teaspoons vanilla 4 egg yolks 1¼ cups milk 4 egg whites 1. Sift flour, then measure. Add baking powder to flour and sift together three times. Set aside. 2. Stir butter to soften. Gradually add sugar and cream together thoroughly. 3. Blend in vanilla. 4. Add egg yolks one at a time, blending thoroughly after each. 5. Add flour and milk alternately, beginning and ending with flour. Add flour in four portions, milk in three. Mix after each addition at lowest speed until just blended. Beat one minute at medium speed after last addition of flour. If mixing by hand, stir after each addition until just blended. Beat 35 strokes after first three additions of flour. After last addition of flour, beat 70 strokes.

6. Beat egg whites until they begin to hold a peak that stands straight up when beater is gently lifted. Using wooden spoon, fold egg whites into mixture, stirring 30 to 40 strokes. 7. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 8. Bake in 375 o Fahrenheit oven for about 30 minutes or until cake springs back when lightly pressed. 9. Remove from oven. Immediately loosen layers from pans by running thin spatula around edges. Turn layers onto wire racks to cool and immediately lift off waxed papers. 10. Cover tightly or wrap cooled cake to prevent drying. *Hydrogenated vegetable shortening may be used in place of butter. If vegetable shortening is used, add and sift the salt with the flour and baking powder. 9

10 Quick Yellow Cake Looking for a quickie cake? You may want to try this one. Sift, mix, and you have it! It is good frosted, served with a sauce, or used for oldfashioned shortcake. Preheat oven to 375 o Fahrenheit. Use two 8 x 1½-inch round layer pans or one 9 x 13 x 2-inch pan. Grease bottoms but not sides of pans. Add small amount of flour and shake until bottom of pan is covered. Turn pan upside down and tap gently to remove excess flour. 5,000 Feet 2 cups sifted cake flour 1 cup plus 2 tablespoons sugar ½ cup hydrogenated shortening ¾ cup plus 2 tablespoons milk 2 eggs 2 teaspoons vanilla Few drops yellow food coloring 1½ teaspoons double-acting baking powder 7,000 Feet 2 cups sifted cake flour 1 cup plus 2 tablespoons sugar ½ cup hydrogenated shortening ¾ cup plus 2 tablespoons milk 2 eggs 2 teaspoons vanilla Few drops yellow food coloring 1¼ teaspoons double-acting baking powder 1. Sift flour, then measure. Add salt and sugar to flour and sift into mixing bowl. 2. Add shortening, milk, eggs, vanilla, and food coloring. 3. Mix gently until flour is dampened 4. Beat two minutes at high speed or 125 strokes with hand rotary beater 5. Sprinkle baking powder over batter and beat one minute more at high speed or 150 strokes with hand rotary beater. 6. Pour batter into greased pans. Spread from center so batter is slightly higher at edges. 7. Bake in a 375 o Fahrenheit oven 25 to 30 minutes or until cake springs back when lightly pressed. 8. Remove from oven. Immediately loosen layers from pans by running thin spatula around edges. Turn layers onto wire racks to cool. 9. Cover tightly or wrap cooled cake to prevent drying.

Golden Loaf Cake What can I do with those egg yolks left after making a white cake? Try this Golden Loaf Cake. Use it as you would an old-fashioned pound cake with sauces or ice cream or spread with butter and toast under the broiler. Preheat oven to 350 o Fahrenheit. Use 9¼ x 5 x 2¾-inch loaf pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 Feet ½ cup hydrogenated shortening 2 cups sifted cake flour 1 cup minus 2 tablespoons sugar 2 teaspoons double-acting baking powder 5 egg yolks ¾ cup milk 1 teaspoon vanilla 1 teaspoon lemon extract 1. Stir shortening to soften. 7,000 Feet ½ cup hydrogenated shortening 2 cups sifted cake flour 1 cup minus 2 tablespoons sugar 1½ teaspoons double-acting baking powder 5 egg yolks ¾ cup milk 1 teaspoon vanilla 1 teaspoon lemon extract 2. Sift flour, then measure. Add sugar, baking powder, and salt to flour and sift over shortening. 3. Add egg yolks and ½ cup milk. Mix until flour is dampened. Beat three minutes with electric mixer at medium speed or 450 strokes by hand. 4. Add remaining milk, vanilla, and lemon extract. Beat one minute at medium speed with electric mixer or 150 strokes by hand. 5. Pour batter into pan lined with waxed paper. Spread from center so batter is slightly higher at edges. 6. Bake in 350 o Fahrenheit oven about one hour to one hour and 10 minutes. 7. Remove from oven. Immediately loosen cake by running thin spatula around edges. Turn loaf onto wire rack to cool and immediately lift off waxed paper. 8. Cover tightly or wrap cooled cake to prevent drying. 11

12 White Cake What an elegant white cake - butter tasty, feather light! White cake was not one of our favorites until we tried this one. Preheat oven to 350 o Fahrenheit. Use two 9 x 1½-inch or three 8 x 1½-inch round layer pans. Cut waxed papers to fit bottoms of pans. Be sure they lie flat and do not wrinkle at sides. Grease tops of papers and place in pans. Do not grease sides of pans. 5,000 Feet 3 cups sifted cake flour 4 teaspoons double-acting baking powder ¾ cup butter* 1½ cups sugar 2 teaspoons vanilla or ½ teaspoon vanilla and 1 teaspoon almond extract 1 cup plus 2 tablespoons cold water 6 egg whites 7,000 Feet 3 cups sifted cake flour 3¾ teaspoons double-acting baking powder ¾ cup butter* 1½ cups sugar 2 teaspoons vanilla or ½ teaspoon vanilla and 1 teaspoon almond extract 1 cup plus 2 tablespoons cold water 8 egg whites 1. Sift flour, then measure. Add baking powder to flour and sift three times. Set aside. 2. Stir butter to soften. Gradually add sugar and cream together thoroughly. 3. Blend in vanilla or flavorings. 4. Add flour and cold water alternately, beginning and ending with flour. Add flour in four portions and water in three. Mix after each addition at lowest speed until just blended. Beat one minute at medium speed after last addition of flour. If mixing by hand, stir after each addition until just blended. Beat 50 vigorous strokes after each addition of flour. 5. Beat egg whites until they begin to hold a soft peak that stands straight up when beater is gently lifted. Using wooden spoon, fold in beaten egg whites until just blended.

6. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 7. Bake in 350 o Fahrenheit oven about 30 minutes or until cake springs back when lightly pressed. 8. Remove from oven. Immediately loosen layers from pans by running thin spatula around edges. Turn layers onto wire racks to cool and immediately lift off waxed paper. 9. Cover tightly or wrap cooled cake to prevent drying. *Hydrogenated vegetable shortening may be used in place of butter. If vegetable shortening is used, add and sift the salt with flour and baking powder. 13

14 Sweet Chocolate Cake There is not another cake like this one. It is light brown and has a delectable chocolate flavor all its own. It is just plain scrumptious. Preheat oven to 350 o Fahrenheit. At an altitude of 5,000 feet, use three 8 x 1½-inch round layer pans; at an altitude of 7,000 feet, use two 9 x 1½-inch round layer pans. Cut waxed paper to fit bottoms of pans. Be sure they lie flat and do not wrinkle at sides. Grease tops of papers and place in pans. Do not grease sides of pans. 5,000 and 7,000 Feet 1 package sweet cooking chocolate (¼ pound) ½ cup boiling water 2¾ cups sifted cake flour ¾ teaspoon soda ¾ cup hydrogenated shortening* 1¾ cups sugar 4 egg yolks 1 teaspoon vanilla 1 cup buttermilk 4 egg whites 1. Melt chocolate in ½ cup boiling water. Cool. 2. Sift flour, then measure. Add soda and salt to flour and sift together two times. Set aside. 3. Stir shortening to soften. Gradually add sugar and cream together thoroughly. 4. Add egg yolks one at a time, beating after each. 5. Blend in vanilla and melted chocolate. 6. Add flour and buttermilk alternately, beginning and ending with flour. Add flour in four portions and buttermilk in three. Mix after each addition until just blended. Beat one minute at medium speed or 150 strokes after last addition of flour.

7. Beat egg whites until they begin to hold a peak that stands straight up when beater is gently lifted. Using wooden spoon, fold beaten egg whites into batter using 30 to 40 strokes. 8. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 9. Bake in 350 o Fahrenheit oven for about 40 minutes or until cake springs back when lightly pressed. 10. Remove from oven. Immediately loosen layers from pans by running thin spatula around edges. Turn layers onto wire racks to cool and immediately lift off waxed paper. 11. Cover tightly or wrap cooled cake to prevent drying. *Butter or margarine may be used for shortening. If using butter or margarine, decrease liquid and sugar. Use ¼ cup water and 1½ cup sugar. Frosting for Sweet Chocolate Cake Makes: 2 ½ cups, enough for tops of three 8- or 9-inch layers or tops and sides of two 9-inch layers. 1 cup evaporated milk 1 cup sugar 3 slightly beaten egg yolks ½ cup (¼ pound) butter or margarine 1 teaspoon vanilla 1 1 / 3 cups flaked coconut 1 cup chopped pecans 1. Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook and stir over medium heat about 12 minutes until thickened. Remove from heat. 2. Add coconut and pecans. Beat until cool and thick enough to spread. 15

16 Chocolate Fudge Cake You will be surprised when you see this fudgy cake rise to the top of the pan without soda or baking powder. When you taste the rich chocolate flavor, you are sure to want more. Preheat oven to 350 o Fahrenheit. Use two 9 x 1½-inch round layer pans. Cut waxed paper to fit bottoms of each pan. Be sure they lie flat and do not wrinkle at sides. Grease tops of paper and place in pans. Do not grease sides of pans. 5,000 and 7,000 Feet 2 cups sifted cake flour ¾ cup hydrogenated shortening* 1¾ cups sugar 4 egg yolks 2 teaspoons vanilla 1 cup milk 2 squares (2 ounces) melted unsweetened chocolate 4 egg whites ¼ cup sugar 1. Sift flour, then measure. Set aside. 2. Stir shortening to soften. Gradually add 1¾ cup sugar and cream together thoroughly. 3. Add egg yolks one at a time, beating after each. 4. Blend in vanilla and melted chocolate. 5. Add flour and milk alternately, beginning and ending with flour. Add flour in four portions and milk in three. Beat until blended after each addition. 6. Beat egg whites until they form soft, fold-over peaks. Add ¼ cup sugar in two portions, beating after each until blended. Stir beaten egg whites into chocolate mixture until blended. 7. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 8. Bake in 350 o Fahrenheit oven for 40 to 45 minutes or until cake springs back when lightly pressed.

9. Remove from oven. Immediately loosen layers from pans by running thin spatula around edges. Turn layers onto wire racks to cool and immediately lift off waxed papers. 10. Cover tightly or wrap cooled cake to prevent drying. *Butter or margarine may be used for shortening. If using butter or margarine, decrease sugar and milk and increase flour. Omit ¼ cup sugar from egg whites. Use ¾ cup milk and increase flour to 2¼ cups. 17

18 Spice Cake Here is a good one to serve right out of the oven. You can forget the frosting since the cinnamon, cloves, and nutmeg really add the spice of life. Preheat oven to 350 o Fahrenheit. Use two 8 x 1½-inch pans at 5,000 feet. Use two 9 x 1½-inch or three 8 x 1½-inch round layer pans at 7,000 feet. Cut waxed paper to fit bottoms of pans. Be sure they lie flat and do not wrinkle at the sides. Grease tops of papers and place in pans. Do not grease sides of pans. 5,000 Feet ¾ cup hydrogenated shortening* 2½ cups sifted cake flour ¾ teaspoon double-acting baking powder ¾ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 cup minus 2 tablespoons granulated sugar ½ cup dark brown sugar, firmly packed 1 cup buttermilk 3 eggs 7,000 Feet ¾ cup hydrogenated shortening* 2½ cups sifted cake flour ¾ teaspoon double-acting baking powder ½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 cup minus 2 tablespoons granulated sugar ½ cup dark brown sugar, firmly packed 1 cup buttermilk 3 eggs 1. Stir shortening to soften. 2. Sift flour, then measure. Add baking powder, soda, salt, spices, and granulated sugar to flour and sift over shortening. 3. Add brown sugar and ¾ cup buttermilk, mixing until flour is dampened. Beat two minutes at medium speed with an electric mixer or 300 vigorous strokes by hand. 4. Add eggs and remaining buttermilk. Stir until blended. Beat two minutes at medium speed or 300 strokes by hand.

5. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 6. Bake in 350 o Fahrenheit oven for 30 to 35 minutes or until cake springs back when lightly pressed. 7. Remove from oven. Immediately loosen layers from pans by running thin spatula around edges. Turn layers onto wire racks to cool and immediately lift off waxed paper. 8. Cover tightly or wrap cooled cake to prevent drying. *Butter or margarine may be used for shortening. If using butter or margarine, decrease liquid and sugar. Use ¾ cup granulated sugar and ¾ cup buttermilk. Leave 2 tablespoons of buttermilk to add with eggs. 19

20 Egg Yolk Spice Cake No need to look farther for a way to use egg yolks left after baking an angel food cake. The spongy texture of this cake makes it different from other spice cakes you have tasted. You will want to keep some in the freezer for those quick company meals. Preheat oven to 375 o Fahrenheit. Use a 9 x 13 x 2-inch pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at the sides. Grease top of paper and place it in pan. Do not grease sides of pan. 5,000 Feet 2½ cups sifted cake flour ¾ teaspoon soda 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon cloves ½ cup hydrogenated shortening ¾ cup granulated sugar ¾ cup brown sugar, firmly packed 12 egg yolks (1 cup) ¾ cup plus 2 tablespoons sour milk or buttermilk 7,000 Feet 2½ cups sifted cake flour ½ teaspoon soda 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon cloves ½ cup hydrogenated shortening ¾ cup granulated sugar ¾ cup brown sugar, firmly packed 12 egg yolks (1 cup) ¾ cup plus 2 tablespoons sour milk or buttermilk 1. Sift flour, then measure. Add salt, soda, and spices to flour and sift together twice. Set aside. 2. Stir shortening to soften. Gradually add granulated sugar to shortening and cream together thoroughly. 3. Beat egg yolks until very thick and lemon colored. Add beaten yolks to mixture and stir until blended. 4. Add flour and sour milk or buttermilk alternately, beginning and ending with flour. Add flour in four portions and sour milk or buttermilk in three. Stir just to blend after each addition of sour milk or buttermilk and beat 50 vigorous strokes after each addition of flour.

5. Pour batter into pan lined with waxed paper. Spread from center so batter is slightly higher at edges. 6. Bake in 375 o Fahrenheit oven for about 35 minutes or until cake springs back when lightly pressed. 7. Remove from oven. Immediately loosen cake from pan by running thin spatula around edges. Turn cake onto wire rack to cool and immediately lift off waxed paper. 8. Cover tightly or wrap cooled cake to prevent drying. 21

22 Applesauce Cake Ideal for high-altitude baking because it stays moist for a long time if there is any left to store. Preheat oven to 350 o Fahrenheit. Use a 9 x 13 x 2-inch pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at the sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 Feet 2 cups sifted all-purpose flour 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 teaspoon soda ½ teaspoon double-acting baking powder 1 cup sugar ½ cup hydrogenated shortening 1 cup applesauce 2 eggs 1 cup raisins ½ cup nuts 7,000 Feet 2 cups sifted all-purpose flour 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 teaspoon soda 1 cup sugar ½ cup hydrogenated shortening 1 cup applesauce 2 eggs 1 cup raisins ½ cup nuts 1. Sift flour, then measure. Add spices, soda, salt, and sugar to flour and sift into mixing bowl. For 5,000 feet also add baking powder. 2. Add shortening and applesauce; beat for two minutes at medium speed with an electric mixer or 300 strokes by hand. 3. Add eggs and beat two minutes at medium speed or 300 vigorous strokes by hand. 4. Fold in raisins and nuts. 5. Pour batter into pan lined with waxed paper. Spread from center so batter is slightly higher at edges.

6. Bake in 350 o Fahrenheit oven for 35 to 40 minutes or until cake springs back when lightly pressed. 7. Remove from oven. Immediately loosen cake from pan by running thin spatula around edges. Turn cake onto wire rack to cool and immediately lift off waxed paper. 8. Cover tightly or wrap cooled cake to prevent drying. 23

24 Gingerbread ead Not too dark not too light this one is medium in color. It features blended flavors of ginger, cinnamon, and cloves. Preheat oven to 375 o Fahrenheit. Use a 9 x 13 x 2-inch pan. Grease bottom but not sides of pan. Makes about 24 servings. 5,000 Feet 2¾ cups sifted all-purpose flour 1 teaspoon soda 1½ teaspoons ginger ¾ teaspoon cinnamon ¾ teaspoon cloves ½ cup hydrogenated shortening ½ cup sugar 2 eggs 1 cup dark molasses 1 cup hot water 7,000 Feet 3 cups sifted all-purpose flour 1 teaspoon soda 1½ teaspoons ginger ¾ teaspoon cinnamon ¾ teaspoon cloves ½ cup hydrogenated shortening ½ cup sugar 2 eggs 1 cup dark molasses 1 cup hot water 1. Sift flour, then measure. Add soda, salt, and spices to flour and sift together twice. Set aside. 2. Stir shortening to soften. Gradually add sugar to shortening and cream together. 3. Add eggs, one at a time, to shortening and sugar mixture and stir until blended. 4. Add molasses to shortening and sugar mixture and blend. 5. Add flour and hot water alternately, beginning and ending with flour. Add flour in four portions and water in three. Mix after each addition just until blended. Beat one minute at medium speed or 150 strokes after last addition of flour. 6. Pour batter into greased pan. Spread from center so batter is slightly higher at edges.

7. Bake in a 375 o Fahrenheit oven for about 40 minutes or until gingerbread springs back when lightly pressed. 8. Leave in pan and cut in squares. Serve warm. Variations: Nut-Topped Gingerbread Combine ¼ cup chopped nuts and ¼ cup brown sugar. Sprinkle over top of batter before baking. 25

26 Angel Food Cake Velvety, feathery lightness that melts in your mouth that is an angel food cake. But do not expect all this the first time you bake one. It takes practice to make a perfect cake. It can look a mile high to you when it s higher than the pan! Our highest was 4 5/8 inches. Do not be disappointed with one 3¾ inches that is a mighty fine angel food cake. Preheat oven to 375 o Fahrenheit. Use an ungreased 10-inch tube pan. Use eggs directly out of the refrigerator. 5,000 Feet 1 1 / 3 cups sifted cake flour ½ cup plus 2 tablespoons sugar 1¾ cups cold egg whites (about 14) 1¾ teaspoons cream of tartar 1 cup sugar 1 teaspoon vanilla ½ teaspoon almond extract 7,000 Feet 1 1 / 3 cups sifted cake flour ½ cup plus 2 tablespoons sugar 1¾ cups cold egg whites (about 14) 1¾ teaspoons cream of tartar 1 cup sugar 1 teaspoon vanilla ½ teaspoon almond extract 1. Sift flour, then measure. Add first amount of sugar listed to flour and sift together three times. Set aside. 2. Remove eggs from refrigerator and measure whites. Place in large bowl with rounded bottom. Beat until foamy. You will get better volume with a hand rotary beater than with an electric mixer as there is less danger of over beating the egg whites. 3. Add salt and cream of tarter. Beat until egg whites begin to hold a peak that stands straight up when the beater is gently lifted. Test often in order to avoid beating past this stage. Beating requires only a few minutes. Over beating can cause poor volume or a fallen cake. 4. Add 1 cup sugar, ¼ cup at a time. Sprinkle over entire top and fold in with wooden spoon using 10 to 15 fold-over strokes with each addition.

5. Lightly fold in vanilla and almond extract using about 10 fold-over strokes. 6. Sift about ¼ cup at a time of flour and sugar mixture over egg whites. Fold in using 12 to 15 fold-over strokes for each addition. Begin folding from outer edge of bowl and cut down through mixture; lift up and fold over center. Rotate bowl and occasionally scrape mixture from sides of bowl. Do not beat or stir. Fold a few additional strokes at the end. Be sure to scrape along bottom of bowl to blend any unmixed flour. 7. Pour into ungreased tube pan. 8. Place pan on lowest rack in oven. Bake in a 375 o Fahrenheit oven for 45 minutes or until cake springs back when lightly pressed. 9. Remove from oven. Invert pan on wire rack and let stand until cool. 10. When cool, loosen cake from sides and tube with spatula; gently remove from pan. 11. Cover tightly or wrap cooled cake to prevent drying. Store upside down. 27

28 Sponge Cake Whether you call this a sponge cake or a yellow angel food cake makes no difference; it is just plain golden-delicious eating. What is it like outside and in? Outside it is golden brown from top to bottom and about 3 inches high. Inside it is tender and light with small, slightly irregular air spaces. Preheat oven to 375 o Fahrenheit. Use ungreased 10-inch tube pan. 5,000 Feet 1¼ cups sifted cake flour ¼ teaspoon double-acting baking powder 1 cup sugar ¾ cup egg whites (about 6) 1¼ teaspoons cream of tartar ½ cup sugar ½ cup egg yolks (about 6) ¼ cup water 1 teaspoon vanilla 1 teaspoon lemon extract 7,000 Feet 1¼ cups sifted cake flour ¼ teaspoon double-acting baking powder 1 cup minus 2 tablespoons sugar ¾ cup egg whites (about 6) 1¼ teaspoons cream of tartar ½ cup sugar ½ cup egg yolks (about 6) ¼ cup water 1 teaspoon vanilla 1 teaspoon lemon extract 1. Sift flour, then measure. Add salt, baking powder, and first amount of sugar listed to flour and sift together into small bowl. Set aside. 2. Beat egg whites until foamy. Add cream of tartar. Beat until very soft peaks form. Peaks turn over slightly when beater is lifted slowly from the beaten egg whites. Use a hand rotary beater for better volume in baked cakes. 3. Gradually add ½ cup sugar by sprinkling 2 tablespoons at a time over egg whites. Beat after each addition. After beating the last addition, egg and sugar mixture should form stiff peaks.

4. To flour mixture add yolks, water, vanilla, and lemon extract. Mix until flour is dampened. Then beat with electric beater two to three minutes or with hand rotary beater three to four minutes until yolk mixture is very thick; when beater is lifted, yolk mixture should mound slightly. The thicker the mixture, the better the volume of baked cake. 5. Pour flour and yolk mixture into beaten egg whites and fold in with rubber spatula,using about 30 to 40 fold-over strokes. 6. Pour batter into ungreased tube pan. Using circular stroke, cut gently through batter two or three times with knife to remove large air bubbles. 7. Bake in 375 o Fahrenheit oven about 35 to 40 minutes or until cake springs back when lightly pressed. 8. Remove cake from oven. Invert pan on wire rack and let stand until cool 9. When cool, loosen cake from sides and tube with a spatula; gently remove pan. 10. Cover tightly or wrap cooled cake to prevent drying. Store upside down. 29

30 Cocoa Chiffon Cake What a cake light and luscious! But, it takes time to make this one. We think you will agree that it is well worth the effort. What does it look like? The cake is a rich brown in color with a cracked crust and as high as or higher than the pan. Preheat oven to 350 o Fahrenheit. Use ungreased 10-inch tube pan. 5,000 Feet 1 cup boiling water ½ cup cocoa 1¾ cups sifted cake flour 2 cups sugar 1 teaspoon double-acting baking powder ½ cup cooking oil 7 unbeaten egg yolks 2 teaspoons vanilla 1 cup egg whites (7 or 8) ½ teaspoon cream of tartar ¼ teaspoon double-acting baking powder 7,000 Feet 1 cup boiling water ½ cup cocoa 1¾ cups sifted cake flour 2 cups minus 2 tablespoons sugar 1 teaspoon double-acting baking powder ½ cup cooking oil 7 unbeaten egg yolks 2 teaspoons vanilla 1 cup egg whites (7 or 8) ½ teaspoon cream of tartar ¼ teaspoon double-acting baking powder 1. Mix boiling water and cocoa; boil slowly for two minutes, stirring constantly. After cooking, measure; add enough water to make 1 cup cocoa mixture. Cool. 2. Sift flour, then measure. Add sugar, 1 teaspoon baking powder, and salt to flour and sift into mixing bowl. 3. Make a well in flour and sugar mixture and add cooking oil, unbeaten egg yolks, vanilla, and cooled cocoa mixture. Stir about 300 strokes with a wooden spoon. 4. In large mixing bowl beat egg whites until foamy. Add cream of tartar and continue to beat until they start to form peaks. Add ¼ teaspoon

baking powder and beat until stiff peaks are formed. Peaks should be much stiffer than for an angel food cake or meringue. 5. Add flour and egg-yolk mixture to beaten egg whites in 6 or 7 portions, gently folding with a long rubber scraper just until blended. In folding, scrape up from bottom but do not stir. Too much folding will cause a thin, runny batter. 6. Pour batter into ungreased tube pan. 7. Bake in 350 o Fahrenheit oven for 1 hour 15 minutes to 1 hour 20 minutes or until cake springs back when lightly pressed. 8. Remove cake from oven. Invert pan on wire rack. If necessary, place tube part over neck of a funnel for support so it will hang free of rack. Let hang until cool. 9. When cool, loosen cake from sides and tub with spatula; gently remove pan. 10. Cover tightly or wrap cooled cake to prevent drying. Store upside down. 31

C O O K I E S

Cookies The main problem with cookies is keeping the cookie jar filled! Many sea-level cookie recipes can be used successfully at high altitudes. All these recipes, however, were affected by high altitude and required adjustments. You will find recipes for three types of cookies 1. Rolled Cookies The dough is rolled out and cut with a cookie cutter. The basic rolled cookies can be made in many shapes and with varied decoration for holidays or special occasions. 2. Dropped Cookies The stiff batter is dropped onto a baking sheet by dipping a spoon into the mixture and pushing it off with another spoon. The vanilla dropped cookie recipe may be varied with chocolate, cherry, pineapple, peanut butter, and butterscotch. 3. Bar Cookies The batter is poured into a pan and baked, then cut into bars. The basic fruit bar recipe has variations for mincemeat, apple, cranberry, and cherry bars. Before using the cookie recipes, refer to page three. 33

34 Rolled Cookies Plain but oh, so tasty! Make them with butter for extra flavor. These are crisp and tender. A pastry cloth makes rolling the dough easier and prevents working in too much flour. Preheat oven to 375 o Fahrenheit. Use greased baking sheet. Makes 4 to 6 dozen cookies, depending upon cutter size. 5,000 and 7,000 Feet 2½ cups sifted all-purpose flour 1 teaspoon soda 1 teaspoon cream of tartar 1½ cups confectioner s sugar (powdered) 1 cup hydrogenated shortening* 1 egg 2 tablespoons milk 1 teaspoon vanilla ½ teaspoon almond extract 1. Sift flour, then measure. Add soda, cream of tartar, salt, and sugar and sift into large mixing bowl. 2. Add shortening to flour mixture. Cut in with pastry blender or two knives until mixture looks like coarse meal. 3. Mix egg, milk, vanilla, and almond extract. Add to flour and shortening mixture and blend thoroughly. Use back or side of a spoon to aid blending. Do not add extra liquid. Work dough into large ball with your hands. 4. Divide dough into thirds. Roll each third on lightly floured board until about ¼ inch thick. Use well-floured rolling pin. Cut with cookie cutter and place on greased cookie sheet. (Or form small balls and place on greased cookie sheet. Press twice with the tines of a fork so markings are at right angles.) 5. Sprinkle with sugar, chopped nuts, or colored decorator candies. 6. Place baking sheet on oven rack slightly above middle of oven. Bake in 375 o Fahrenheit oven for six to eight minutes. 7. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 8. Store cooled cookies in tightly covered container to prevent drying. *If butter is used, decrease milk to 1 tablespoon.

Chocolate Bit Cookies Here is an old favorite. The only trouble with these is that they do a quick disappearing act! Preheat oven to 375 o Fahrenheit. Use greased baking sheet. Makes about 3 dozen cookies. 5,000 and 7,000 Feet 1¼ cups sifted all-purpose flour ½ teaspoon soda ½ cup hydrogenated shortening ¼ cup plus 2 tablespoons granulated sugar ¼ cup plus 1 tablespoon brown sugar ½ teaspoon vanilla ¼ teaspoon water 1 egg 1 cup chocolate bits (6 ounce package) ½ cup chopped nuts 1. Sift flour, then measure. Add soda and salt to flour and sift together. Set aside. 2. Stir shortening to soften. Gradually add granulated sugar and cream together. Add brown sugar and cream thoroughly. 3. Add vanilla, water, and egg to shortening and sugar mixture and blend thoroughly. 4. Add flour mixture and mix well. 5. Stir in chocolate bits and nuts. 6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A level teaspoonful makes a 2-inch cookie. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 375 o Fahrenheit oven for eight to ten minutes or until lightly browned. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying. 35

36 Vanilla Dropped Cookies Variety, variety, variety here is a basic recipe from which you can make many kinds of cookies. Divide the dough and make two different kinds of cookies from one mixing of dough. Preheat oven to 400 o Fahrenheit. Use greased baking sheets. Makes about 10 dozen 2-inch cookies. 5,000 and 7,000 Feet 3 cups sifted all-purpose flour 1 tablespoon double-acting baking powder 1 cup hydrogenated shortening 1¼ cups sugar 2 eggs 1 teaspoon vanilla 2 / 3 cup milk 1. Sift flour, then measure. Add baking powder and salt to flour and sift together. Set aside. 2. Stir shortening to soften. Gradually add sugar and cream together. 3. Beat eggs. Add eggs and vanilla to the shortening and sugar mixture. Mix thoroughly. 4. Add flour mixture and milk alternately, beginning and ending with flour. Add flour in three portions and milk in two. Mix until blended. If making variations, follow the directions given below. 5. Chill dough thoroughly. This takes about two hours in the refrigerator. 6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A level teaspoonful of cookie dough makes a 1½-inch cookie. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 400 o Fahrenheit oven for six to ten minutes or until lightly browned. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying.

Variations: After dough has been mixed, divide in half. To each half add ingredients to make one of the variations below. Stir until just blended. Chill dough and bake as directed above. Chocolate Add 2 squares melted, unsweetened chocolate Cocoa Add 3 tablespoons cocoa Coconut Add 1 cup shredded coconut Cherry Add ½ cup cut and well-drained maraschino cherries, ½ cup chopped nuts, and ¼ teaspoon almond extract Golden Nuggets Add ¾ cup cooked mashed carrots and 1 teaspoon lemon extract. After baking and cooling, frost each cookie with orange frosting. Combine 2 tablespoons orange juice, ½ cup powdered sugar, and 1 teaspoon grated orange rind. Spread a little frosting on center of each cookie. Orange Add 1 teaspoon orange extract and 2 teaspoons grated orange rind. Frost same as for Golden Nuggets. Lemon Add 1 teaspoon lemon extract and 2 teaspoons grated lemon rind. After baking and cooling, frost each cookie with lemon frosting. Combine 1 tablespoon lemon juice and ½ cup powdered sugar. Spread a little frosting on center of each cookie. Pecan Crisps Add ½ cup chopped pecans and 2 cups corn flakes Pecan Add ¾ cup chopped pecans Date Add ¾ cup cut dates and ½ cup chopped nuts Pineapple Add 2 / 3 cup well-drained crushed pineapple Cherry-Pineapple Add 2 / 3 cup well-drained crushed pineapple and ½ cup cut and well-drained maraschino cherries. Peanut Butter Add ½ cup peanut butter 37

38 Butterscotch Dropped Cookies Here is another best seller. It is similar to the vanilla dropped cookies in many ways, including the fact that you can vary the basic recipe. Preheat oven to 400 o Fahrenheit. Use greased baking sheet. Makes about 10 dozen 1-inch cookies 5,000 and 7,000 Feet 3 cups sifted all-purpose flour 1 tablespoon double-acting baking powder 1 cup hydrogenated shortening 1¼ cups brown sugar, firmly packed 2 eggs 1 teaspoon vanilla 2 / 3 cup milk 1. Sift flour, then measure. Add baking powder and salt to flour and sift together. Set aside. 2. Stir shortening to soften. Gradually add sugar and cream together. 3. Beat eggs. Add eggs and vanilla to shortening and sugar mixture. Mix thoroughly. 4. Add flour mixture and milk alternately, beginning and ending with flour. Add flour in three portions and milk in two. Mix until blended. If making variations, follow the directions given below. 5. Chill dough thoroughly. This takes about two hours in the refrigerator 6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A level teaspoonful makes a 1½-inch cookie. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 400 o Fahrenheit oven for six to ten minutes or until lightly browned. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying.

Variations After dough has been mixed, divide in half. To each half of butterscotch dough, add ingredients to make one of the variations below. Stir until just blended. Chill dough and bake as directed above. Spice Add ¼ teaspoon nutmeg, ¼ teaspoon cloves, 1 teaspoon cinnamon, and 1 cup raisins Applesauce Add ½ cup applesauce, 1 cup raisins, ½ cup chopped nuts, ¼ teaspoon nutmeg, ½ teaspoon cloves, and 1 teaspoon cinnamon Oatmeal Add 1 cup quick cooking oatmeal, 1 cup raisins, ½ cup chopped nuts, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and 1 teaspoon cinnamon Fruit Cake Add ¾ cup chopped nuts, 1 cup cut candied cherries, and 1 cup cut dates Gum Drop Add 2 cups cut gum drops 39

40 Oatmeal Cookies (Crunchy) Crunchy, nutritious cookies with that wonderful oatmeal flavor. Preheat oven to 350 o Fahrenheit. Use ungreased baking sheet. Makes 6 dozen cookies. 5,000 and 7,000 Feet 3 eggs 1 cup raisins 1 teaspoon vanilla 1 cup hydrogenated shortening 1 cup granulated sugar ½ cup brown sugar 3 cups sifted all-purpose flour 1 teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon 2 cups oatmeal ½ cup chopped nuts 1. Beat eggs well. Add raisins and vanilla and let mixture stand to soften raisins. 2. Stir shortening until soft. Gradually add granulated sugar and cream together. Add brown sugar and cream thoroughly. 3. Sift flour, then measure. Add salt, soda, cinnamon and sift over shortening and sugar mixture. 4. Cut in with pastry blender or two knives until mixture looks like coarse meal. 5. Stir in egg and raisin mixture, oatmeal and nuts. Dough will be stiff. 6. Form into 1-inch balls and place about 2 inches apart on an ungreased baking sheet. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 350 o Fahrenheit oven for 12 to 15 minutes or until lightly browned. Do not over bake. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying.

Oatmeal Cookies (Soft) Here is a softy the old-fashioned oatmeal cookie. These cookies stay soft if you store them in an air-tight container. Preheat oven to 350 o Fahrenheit. Use greased baking sheet. Makes about 7 dozen cookies. 5,000 and 7,000 Feet 2 cups sifted all-purpose flour 1 1 / 3 cups sugar ½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves 1 cup hydrogenated shortening 2 eggs 2 / 3 cup sour milk or buttermilk 1½ cups rolled oats 1 cup raisins 1 cup chopped nuts 1. Sift flour, then measure. Add sugar, salt, soda, cinnamon, and cloves. Sift into large mixing bowl. 2. Add shortening to flour and sugar mixture. Cut in with pastry blender or two knives until mixture looks like coarse meal. 3. Beat eggs. Stir in sour milk or buttermilk. 4. Add egg mixture to flour and sugar mixture and blend thoroughly. 5. Add oats, raisins, and nuts to dough and blend. 6. Refrigerate for several hours. 7. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A level teaspoonful makes a 1½-inch cookie. 8. Place baking sheet on oven rack slightly above middle of oven. Bake in 350 o Fahrenheit oven for 10 to 12 minutes. These cookies are light in color without browned tops. Over baking causes dryness. 9. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 10. Store cooled cookies in tightly covered container to prevent drying. 41

42 Creole Kisses Looking for something different for the man in your house? Try serving these crisp cookies with maple butter-cream frosting. Preheat oven to 300 o Fahrenheit. Use two large baking sheets. Place brown, unglazed paper on each. Be sure paper lies flat; do not grease it. Makes 3½ dozen cookies. 5,000 and 7,000 Feet 3 egg whites ½ cup granulated sugar ¾ cup brown sugar, firmly packed 1 teaspoon vanilla 1 teaspoon vinegar ½ cup chopped nuts 1. Place egg whites in medium-sized mixing bowl. Beat until stiff peaks form. 2. Gradually add granulated sugar, beating constantly. Then gradually add brown sugar and beat thoroughly. 3. Add vanilla and vinegar and beat. 4. Fold in nuts. 5. Drip by teaspoonfuls onto brown paper about 2 inches apart. Swirl spoon to form a peak. Drop cookies as soon as they are mixed. 6. Place baking sheet on oven racks near center of oven. Bake in 300 o Fahrenheit oven for 45 minutes. 7. Remove cookies from paper with wide spatula and place on wire rack to cool. 8. Store cooled cookies in uncovered container. 9. Frost lightly with maple butter-cream frosting before serving.

Maple Butter-Cr Cream Frosting 2 tablespoons butter or margarine 2 tablespoons hydrogenated shortening 2 / 3 cup powdered sugar ½ teaspoon maple extract 1. Blend butter and shortening together. 2. Add sugar and cream together thoroughly. 3. Add maple extract and blend. 4. Spread lightly over Creole Kisses. 43

44 Fruit bars To make a lot of cookies in a hurry, try this recipe. Simply pour the batter into the pan and bake. Cut into bars. Variations using mincemeat, cranberries, apples, or candied fruit are ideal for the holidays. Preheat oven to 400 o Fahrenheit. Use 10 x 15 x 1-inch metal pan. Grease bottom of pan. Do not grease sides of pan. Makes about 5 dozen 1 x 2-inch bars. 5,000 and 7,000 Feet 2½ cups sifted all-purpose flour ½ teaspoon soda ½ teaspoon cinnamon ½ teaspoon nutmeg 2 / 3 cup hydrogenated shortening ¾ cup sugar 2 eggs 1 tablespoon grated orange rind ½ cup orange juice 1 cup raisins 1½ cups candied dates and cherries, cut up ½ cup chopped nuts 1. Sift flour, then measure. Add soda, salt, cinnamon, and nutmeg; sift together. Set aside. 2. Stir shortening to soften. Gradually add sugar and cream together thoroughly. 3. Add eggs one at a time, blending each thoroughly. 4. Mix in orange rind and orange juice. 5. Add flour mixture and blend. 6. Add raisins, dates, cherries, and nuts and blend. 7. Pour batter into greased pan and spread evenly with rubber spatula.

8. Place baking pan on oven rack slightly above middle of oven. Bake at 400 o Fahrenheit for 15 to 18 minutes. 9. Remove from oven and cut into 1 by 2-inch bars while warm. 10. Sprinkle with powdered sugar. 11. Remove cookies from pan when cool. Store bars in tightly covered container to prevent drying. Variations Mincemeat bars substitute 1 cup mincemeat for candied fruit. Apple bars substitute 2 cups coarsely grated, unpeeled apples for candied fruit, and omit raisins. Pour ½ cup granulated sugar over apples and let stand about 20 minutes. Substitute 1 cup brown sugar for the ¾ cup white sugar in the fruit bar recipe. Cranberry bars substitute 2 cups cut-up cranberries (½ pound) for candied fruit. Use ½ cup more sugar than fruit bar recipe calls for. Pour it over cranberries and let stand 20 minutes. Omit raisins. Cherry bars substitute 1 1 / 3 cups cut maraschino cherries, for candied fruit. Substitute ½ cup cherry juice for orange juice. Use ½ teaspoon almond extract. Omit grated rind and raisins. 45

46 Cake Brownies This brownie is much like a cake. It is light, tender, and moist. Preheat oven to 350 o Fahrenheit. Use a 9 x 13 x 2-inch metal pan. Grease bottom but not sides of pan. Makes about 24 brownies. 5,000 Feet 1 cup sifted all-purpose flour ½ teaspoon double-acting baking powder ½ cup hydrogenated shortening 1 cup sugar 1 square unsweetened chocolate (1 ounce) 3 eggs, separated ½ cup milk 1 teaspoon vanilla ½ cup coarsely chopped nuts 7,000 Feet 1 cup sifted all-purpose flour ½ teaspoon double-acting baking powder ½ cup hydrogenated shortening ¾ cup sugar 1 square unsweetened chocolate (1 ounce) 3 eggs, separated ½ cup milk 1 teaspoon vanilla ½ cup coarsely chopped nuts 1. Sift flour, then measure. Add baking powder and salt; sift together. Set aside. 2. Stir shortening to soften. Gradually add sugar and cream together thoroughly. 3. Melt chocolate. 4. Add melted chocolate, egg yolks, milk, and vanilla to shortening and sugar mixture. Blend thoroughly. 5. Add flour mixture in three portions, blending after each addition. 6. Add nuts and stir until just blended. 7. Beat egg whites until they hold a soft, stand-up peak. Fold into chocolate batter. 8. Pour batter into greased pan. Spread from center so batter is slightly higher at edges. 9. Place pan on oven rack slightly above middle of oven. Bake at 350 o Fahrenheit for 30 to 35 minutes. 10. Cut into squares while warm. 11. Remove from pan when cool. Store in tightly covered container to prevent drying.

Fudge Brownies For a chewy, rich chocolate brownie, try this recipe. These brownies are about ½ to ¾ inch thick. Preheat oven to 350 o Fahrenheit. Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan. Makes about sixteen 2 inch squares. 5,000 and 7,000 Feet ½ cup hydrogenated shortening 2 squares unsweetened chocolate (2 ounces) 2 / 3 cup sifted all-purpose flour ¼ teaspoon double-acting baking powder ¼ teaspoon salt 2 eggs 1 cup sugar 1 teaspoon vanilla ½ cup chopped nuts 1. Melt shortening and chocolate in the top of a double-boiler over simmering water. Cool. 2. Sift flour, then measure. Add baking powder and salt and sift together. Set aside. 3. Beat eggs. Gradually add sugar and beat together. 4. Add shortening and chocolate mixture and vanilla to egg and sugar mixture. Blend well. 5. Add flour mixture and nuts. Stir until blended. 6. Pour batter into greased pan. Spread from center so batter is slightly higher at edges. 7. Place pan on oven rack slightly above middle of oven. Bake in 350 o Fahrenheit oven for 30 to 35 minutes. 8. Cut into squares while warm. 9. Remove from pan when cool. Store in tightly covered container to prevent drying. 47

48 Butterscotch Squares Does your sweet tooth need satisfying? Try these. Their texture is much like the fudge brownies. Preheat oven to 375 o Fahrenheit. Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan. Makes about sixteen 2-inch squares. 5,000 and 7,000 Feet ¾ cup sifted all-purpose flour ¼ teaspoon salt ¼ cup hydrogenated shortening 2 eggs ¾ cup brown sugar 1 teaspoon vanilla ½ cup chopped nuts 1. Sift flour, then measure. Add salt and sift into medium-sized mixing bowl. 2. Add shortening to flour mixture. Cut in with pastry blender or two knives until mixture looks like coarse meal. 3. Beat eggs. Gradually add brown sugar and beat well. 4. Blend vanilla into egg and sugar mixture. 5. Add egg and sugar mixture and nuts to flour and shortening mixture. Stir until just blended. 6. Pour batter into greased pan. Spread from center so batter is slightly higher at edges. 7. Place pan on oven rack slightly above middle of oven. Bake at 375 o Fahrenheit oven for 20 to 25 minutes. 8. Cut into squares while warm. 9. Remove from pan when cool. Store in tightly covered container to prevent drying.

49

QUICK BREADS

Quick Breads Quick breads are so named because they require much less time to prepare than yeast breads. Most quick breads are leavened by baking powder or soda or both. They contain no yeast. You can find endless variety in quick breads biscuits, muffins, corn bread, coffee cakes, doughnuts, and fruit and nut breads. Here is what it takes to make delicious quick breads every time: 1. Use a recipe adjusted for the altitude in which you live. The recipes in this booklet were tested at 5,000 and 7,000 feet. Select the one for the altitude nearest your own. 2. Use the ingredients listed in the recipe. Substitutions can cause poor quality such as toughness, dryness, or fallen breads. 3. Use the proper mixing methods as given in the recipe. It is important not to over mix quick breads. That is what causes poor shape, tunnels, or poor texture. 4. Use the equipment as called for in the recipe. For example, too large a pan can result in a tin, compact quick bread instead of high, light, and moist bread. 5. Use the correct temperature and baking time. Under baking causes a soggy center. Over baking causes dryness. Before using the quick bread recipes, refer to page three. 51

52 Muffins Try plain muffins or a variation to perk up any meal. Perfect muffins require little stirring. Batter will be lumpy. Preheat oven to 425 o Fahrenheit. Use muffin pan for 12 large muffins. Grease bottoms but not sides of muffin cups or use paper liners. Makes 12 muffins. 5,000 feet 2 cups sifted all-purpose flour 2½ teaspoons double-acting baking powder ¼ cup sugar 1 egg ¾ cup plus 2 tablespoons milk ¼ cup melted fat or cooking oil 7,000 feet 2 cups sifted all-purpose flour 2 teaspoons double-acting baking powder ¼ cup sugar 1 egg ¾ cup plus 2 tablespoons milk ¼ cup melted fat or cooking oil 1. Sift flour, then measure. Add salt, baking powder, and sugar to flour and sift into medium-sized mixing bowl. Set aside. 2. Beat egg with rotary beater until foamy. Add milk and fat to egg and beat together. 3. Make a well in center of flour. Add egg and milk mixture and stir just until flour mixture is moist. Batter will be lumpy. 4. Dip batter with tablespoon. Using second spoon, push batter into greased or paper-lined muffin pans, filling each cup two-thirds full. When filling hold spoon close to pan and do not drop batter onto pan. 5. Bake in 425 o Fahrenheit oven for 20 to 25 minutes or until golden brown. 6. Serve hot. Variations Pimento-Pepper Add ¼ cup chopped pimento and ¼ cup chopped green pepper to egg mixture. Blueberry Add 1 cup frozen or drained canned blueberries to egg mixture. Whole Wheat Substitute 1 cup unsifted whole wheat flour for 1 cup white flour. Orange Substitute 1 cup orange juice for 1 cup milk. Add 1 tablespoon grated orange rind.

Biscuits Handle lightly are the key words for really delicious biscuits. Stir as little as possible and fold the dough over easy. Preheat oven to 450 o Fahrenheit. Use ungreased baking sheet. Makes sixteen 2-inch biscuits 5,000 feet 2 cups unsifted all-purpose flour 2½ teaspoons double-acting baking powder 1 teaspoon salt ½ cup hydrogenated shortening ¾ to 1 cup milk 7,000 feet 2 cups unsifted all-purpose flour 2 teaspoons double-acting baking powder 1 teaspoon salt ½ cup hydrogenated shortening ¾ to 1 cup milk 1. Sift flour, baking powder, and salt into mixing bowl. 2. Using pastry blender or two knives, cut shortening into flour until mixture looks like coarse meal. 3. Add milk. Stir with fork until soft dough is formed. 4. Turn onto lightly floured canvas or breadboard and fold over lightly 10 to 15 times. 5. Roll out to a thickness of ½ to ¾ inch and cut with floured cutter. 6. Bake on ungreased baking sheet in 450 o Fahrenheit oven for 12 to 15 minutes. 53

54 Pancakes Like them to melt in your mouth? Then try this recipe. Serve hot off the griddle. Use a hot, lightly greased griddle. Makes eight 5-inch pancakes or fourteen 3-inch pancakes. 5,000 and 7,000 feet 2 cups sifted all-purpose flour 2 teaspoons double-acting baking powder 1 teaspoon salt 2 eggs ¼ cup sugar 1¾ cups milk* ¼ cup melted fat or cooking oil ½ teaspoon vanilla, if desired 1. Sift flour, then measure. Add baking powder and salt to flour and sift into medium-sized mixing bowl. Set aside. 2. Beat eggs with a hand rotary beater until foamy. Add sugar and beat a few seconds. Stir in milk and shortening. 3. Pour egg and milk mixture into flour mixture. Stir just enough to moisten flour. 4. Preheat lightly greased griddle or skillet. When a few drops of water sprinkled on the surface bounce and sputter, the temperature is right. 5. Pour or spoon batter onto cooking surface in the amount for desired size of pancakes. When top of pancake is well covered with bursting bubbles, turn. Turn only once. 6. Serve immediately. *Amount of milk added determines thickness of pancakes; 1½ cups milk make thick cakes and 2 cups milk make thin.

Waffles Do you like them crisp and with plenty of body? Then try this recipe. Bake until golden brown and serve with melted butter. Use hot waffle iron. 5,000 and 7,000 feet Serves 2 1 1 / 3 cups sifted all-purpose flour 2 teaspoons double-acting baking powder 1 tablespoon sugar 1 egg, separated 1¼ cups milk ¼ cup melted fat or cooking oil Serves 4 2 cups sifted all-purpose flour 3 teaspoons double-acting baking powder 1 teaspoon salt 2 tablespoons sugar 2 eggs, separated 1¾ cups milk 1 / 3 cup melted fat or cooking oil 1. Sift flour, then measure. Add baking powder, salt, and sugar to flour and sift into medium-sized mixing bowl. Set aside. 2. Combine egg yolks, milk, and fat. Pour into flour and stir just until flour is moistened. 3. Beat egg whites until stiff peaks form. Egg whites should be moist and glossy. Fold egg whites into batter. 4. Bake four to five minutes in hot waffle iron. 5. Serve hot with melted butter and syrup, honey, or other sweet spread or with creamed foods. Variations: Deluxe waffles In waffles to serve four, increase sugar to 3 tablespoons. Increase eggs to 4 and increase shortening to ½ cup. 55

56 Corn Bread (Southern Style) This is a coarse-textured corn bread. Serve with black-eyed peas and turnip greens for a real southern treat. Preheat oven to 425 o Fahrenheit. Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan. Makes 9 servings. 5,000 and 7,000 feet 1 1 / 3 cups cornmeal 1 / 3 cup unsifted all-purpose flour ¾ teaspoon double-acting baking powder ¼ teaspoon soda 1 tablespoon sugar 1 egg ¾ cup sour milk or buttermilk 2 tablespoons melted fat or cooking oil 1. Sift cornmeal, flour, baking powder, soda, salt, and sugar together into medium-sized mixing bowl. Set aside. 2. In small bowl beat egg well with fork. Stir in sour milk or buttermilk and fat. 3. Pour egg and milk mixture into cornmeal mixture. Stir with fork until meal mixture is just moistened. 4. Quickly pour batter into greased pan. Spread evenly with spatula. 5. Bake in 425 o Fahrenheit oven for about 25 minutes or until golden brown. 6. Cut into squares. Serve hot.

Corn Bread This is a refined corn bread with more flour not as coarse as southernstyle corn bread. Preheat oven to 425 o Fahrenheit. Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan. Makes 9 servings 5,000 and 7,000 feet 1¼ cups sifted all-purpose flour ¾ cup yellow cornmeal 2 tablespoons sugar 3 teaspoons double-acting baking powder 1½ teaspoons salt 1 egg 2 / 3 cup milk 1 / 3 cup melted fat or cooking oil 1. Sift flour, then measure. Add cornmeal, sugar, baking powder, and salt to flour and sift into medium-sized mixing bowl. Set aside. 2. In a small bowl, beat egg well with fork. Stir in milk and fat. 3. Pour egg and milk mixture into flour. Stir with fork until flour is just moistened. 4. Quickly pour batter into greased pan. Spread evenly with spatula. 5. Bake in 425 o Fahrenheit oven 25 to 30 minutes or until golden brown. 6. Cut into squares. Serve hot. 57

58 Blueberry Buckle This recipe from our 49 th state, Alaska, is well worth every mile it traveled. It is a tasty coffee cake. Preheat oven to 375 o Fahrenheit. Use a 9 x 9 x 2-inch metal pan. Grease bottom but not sides of pan. Makes 9 servings 5,000 and 7,000 feet Topping ½ cup sugar 1 / 3 cup unsifted all-purpose flour ½ teaspoon cinnamon ¼ cup butter or margarine 1. Mix together sugar, flour, and cinnamon. 2. Blend in butter or margarine. Set aside until batter is mixed. Batter 2 cups sifted all-purpose flour ½ cup sugar 2½ teaspoons double-acting baking powder ¼ teaspoon salt 2 eggs ½ cup milk ¼ cup melted fat or cooking oil 1½ cups blueberries (fresh or frozen) 1. Sift flour, then measure. Add sugar, baking powder, and salt to flour and sift into medium-sized mixing bowl. Set aside. 2. Beat eggs with hand rotary beater until foamy. Add milk and fat and beat together. 3. Pour egg and milk mixture over flour mixture and stir until just blended. 4. Pour batter into greased pan. Sprinkle blueberries over top of batter. 5. Sprinkle with topping mixture. 6. Bake in 375 o Fahrenheit oven for 45 to 50 minutes. 7. Serve from pan while warm.

Apple Coffee Cake Apples give this coffee cake a juicy center that is a real treat. Serve it warm to get the full fruit flavor. Preheat oven to 400 o Fahrenheit. Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan. Makes 9 servings Topping ½ cup sugar 2 teaspoons cinnamon 2 tablespoons butter or margarine 1. Mix sugar and cinnamon. 2. Blend in butter or margarine. Set aside until batter is mixed. Batter 5,000 feet 2 cooking apples 1½ cups sifted all-purpose flour 1½ teaspoons double-acting baking powder ¼ teaspoon salt ¾ cup sugar ¼ cup shortening 1 egg ½ cup plus 2 tablespoons milk 1 teaspoon vanilla 7,000 Feet 2 cooking apples 1½ cups sifted all-purpose flour 1 teaspoon double-acting baking powder ¼ teaspoon salt ¾ cup sugar ¼ cup shortening 2 eggs ½ cup milk 1 teaspoon vanilla 1. Core, peel, and slice apples. Set aside. 2. Sift flour, then measure. Add baking powder, salt, and sugar to flour and sift into medium-sized mixing bowl. 3. Using pastry blender or two knives, cut shortening into flour until mixture looks like coarse meal. Set aside. 4. Beat eggs with hand rotary beater until foamy. Stir in milk and vanilla. 5. Add egg and milk mixture to flour and sugar mixture and blend. 6. Pour half of batter into greased pan. Spread evenly over bottom of pan. 7. Arrange raw apple slices in rows on batter. Sprinkle with half of topping. 8. Pour remaining batter into pan and sprinkle with other half of topping. 9. Bake in 400 o Fahrenheit oven for 35 to 40 minutes. 10. Serve from pan while warm. 59

60 Cinnamon-Nut Coffee Cake What a treat! Hot coffee cake with any meal or between meals. This one is light in texture if you are careful not to over mix. Preheat oven to 400 o Fahrenheit. Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan. Makes 9 servings Topping ½ cup brown sugar, firmly packed 2 tablespoons flour 2 teaspoons cinnamon ½ cup chopped nuts 2 tablespoons melted butter or margarine 1. Mix together sugar, flour, cinnamon, and nuts 2. Blend in butter or margarine. Set aside until batter is mixed. Batter 5,000 Feet 7,000 Feet 1½ cups sifted all-purpose flour 1½ cups sifted all-purpose flour 1½ teaspoons double-acting baking powder 1 teaspoon double-acting baking powder ¼ teaspoon salt ¼ teaspoon salt ¾ cup sugar ¾ cup sugar ¼ cup shortening ¼ cup shortening 1 egg 2 eggs ½ cup plus 2 tablespoons milk ½ cup milk 1 teaspoon vanilla 1 teaspoon vanilla 1. Sift flour, then measure. Add baking powder, salt, and sugar to flour and sift into medium-sized mixing bowl. 2. Using pastry blender or two knives, cut shortening into flour until mixture looks like coarse meal. Set aside. 3. Beat egg(s) with hand rotary beater until foamy. Stir in milk and vanilla. 4. Add egg and milk mixture to flour mixture and blend.

5. Pour half of batter into greased pan. Spread evenly over bottom of pan. 6. Sprinkle with half of brown sugar topping. 7. Pour remaining batter into pan and sprinkle other half of topping. 8. Bake in 400 o Fahrenheit oven for 30 to 35 minutes. 9. Serve from pan while warm. 61

62 Nut Bread This nut bread is extra good toasted and can be served with jam or your favorite sweet spread. Preheat oven to 375 o Fahrenheit. Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 and 7,000 Feet 1½ cups sifted all-purpose flour 1 teaspoon double-acting baking powder ¾ cup sugar ½ cup hydrogenated shortening ½ cup chopped nuts 2 eggs ½ cup milk 1. Sift flour, then measure. Add baking powder, salt, and sugar to flour and sift into medium-sized mixing bowl. 2. Cut in shortening with pastry blender or two knives until mixture looks like coarse meal. 3. Mix in nuts. Set aside. 4. Beat eggs with hand rotary beater until foamy. Add milk and blend together. 5. Add egg and milk mixture to flour and sugar mixture. Mix just until blended. 6. Pour batter into pan lined with waxed paper. 7. Bake in 375 o Fahrenheit oven for one hour. 8. Remove from oven. Immediately loosen bread from pan by running thin spatula around edges. Turn bread onto wire rack to cool and immediately lift off waxed paper. 9. Cover tightly or wrap cooled bread to prevent drying.

Banana Nut Bread An old favorite. For best results use ripe bananas with peels that are entirely brown. Preheat oven to 350 o Fahrenheit. Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 and 7,000 Feet 2 cups sifted all-purpose flour 1 teaspoon soda 1 teaspoon salt ½ cup chopped nuts ½ cup hydrogenated shortening ¾ cup sugar 2 cups ripe bananas, mashed 2 eggs 1. Sift flour, then measure. Add soda and salt to flour and sift together. 2. Mix nuts into the flour. Set aside. 3. Stir shortening to soften. Gradually add sugar and cream together thoroughly. 4. Beat eggs with hand rotary beater until foamy. Add eggs and bananas to shortening and sugar mixture and blend. 5. Add flour in three additions. Mix after each addition until blended. 6. Pour batter into pan lined with waxed paper. 7. Bake in 350 o Fahrenheit oven for about 1 hour and 10 minutes. 8. Remove from oven. Immediately loosen bread from pan by running thin spatula around edges. Turn bread onto wire rack to cool and immediately lift off waxed paper. 9. Cover tightly or wrap cooled bread to prevent drying. 63

64 Date-Nut Loaf It is not as light in texture as some loaf quick breads, but it is filled with goodies that make it mighty tasty. Preheat oven to 350 o Fahrenheit. Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 and 7,000 Feet ¾ cup boiling water ½ pound pitted dates, finely cut 2 tablespoons butter or margarine 1¾ cups sifted all-purpose flour 1 teaspoon soda ½ cup sugar 1 cup shredded cheddar cheese (¼ pound) ¾ cup chopped walnuts 2 eggs 1. Pour boiling water over dates and butter or margarine. Let stand about five minutes until all butter or margarine is melted and mixture is cool. 2. Sift flour, then measure. Add salt, soda, and sugar and sift into medium-sized mixing bowl. 3. Mix cheese and the nuts with flour mixture. 4. Beat eggs with hand rotary beater until foamy. Add egg and date mixture to flour and cheese mixture and stir only until blended. 5. Pour batter into pan lined with waxed paper. 6. Bake in 350 o Fahrenheit oven for 50 to 60 minutes. 7. Remove from oven. Immediately loosen bread from pan by running thin spatula around edges. Turn bread onto wire rack to cool and immediately lift off waxed paper. 8. Cover tightly or wrap cooled bread to prevent drying.

Prune Bread With both fruit and juice, this bread really has a good prune flavor. Preheat oven to 375 o Fahrenheit. Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 and 7,000 Feet 1½ cups sifted all-purpose flour ¾ teaspoon soda ½ teaspoon double-acting baking powder ½ cup sugar ¼ cup hydrogenated shortening ½ cup chopped nuts 2 eggs ½ cup prune juice 2 / 3 cup cut raw prunes 1. Sift flour, then measure. Add soda, baking powder, salt, and sugar to flour and sift into medium-sized mixing bowl. 2. Cut in shortening with pastry blender or two knives until mixture looks like coarse meal. 3. Mix in nuts. Set aside. 4. Beat eggs with hand rotary beater until foamy. Add prune juice and prunes and blend. 5. Add egg and prune mixture to flour and shortening mixture. Mix until just blended. 6. Pour batter into pan lined with waxed paper. 7. Bake in 375 o Fahrenheit oven for 50 to 60 minutes. 8. Remove from oven. Immediately loosen bread from pan by running thin spatula around edges. Turn bread onto wire rack to cool and immediately lift off waxed paper. 9. Cover tightly or wrap cooled bread to prevent drying. 65

66 Cherry Bread We call this our party bread. Colorwise it is right for Christmas, Washington s Birthday, or Valentine s Day. Tastewise it is good anytime. Preheat oven to 375 o Fahrenheit. Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 Feet 2 cups sifted all-purpose flour 2 teaspoons double-acting baking powder ½ cup chopped nuts ½ cup hydrogenated shortening ¾ cup sugar 2 eggs ½ cup cut maraschino cherries ¼ cup maraschino cherry juice ¼ cup water ¼ teaspoon almond extract 7,000 Feet 2¼ cups sifted all-purpose flour 2 teaspoons double-acting baking powder ½ cup chopped nuts ½ cup hydrogenated shortening ¾ cup sugar 2 eggs ½ cup cut maraschino cherries ¼ cup maraschino cherry juice ¼ cup water ¼ teaspoon almond extract 1. Sift flour, then measure. Add baking powder and salt to flour and sift together. 2. Mix nuts into flour. Set aside. 3. Stir shortening to soften. Gradually add sugar and cream together thoroughly. 4. Beat eggs with hand rotary beater until foamy. Add eggs and cherries to shortening and sugar mixture and blend. 5. Mix cherry juice, water, and almond extract. 6. Add flour and cherry juice and water mixture alternately, beginning and ending with flour. Add flour in three portions and cherry juice in two. Stir just to blend after each addition.

7. Pour batter into pan lined with waxed paper. 8. Bake in 375 o Fahrenheit oven for 55 to 60 minutes. 9. Remove from oven. Immediately loosen bread from pan by running thin spatula around edge. Turn bread onto wire rack to cool and immediately lift off waxed paper. 10. Cover tightly or wrap cooled bread to prevent drying. 67

68 Lemon Loaf This is sweet-tart glazed bread. Watch the pan size it takes a small loaf pan. Preheat oven to 375 o Fahrenheit. Use 9½ x 4¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 and 7,000 Feet 1½ cups sifted all-purpose flour 1 teaspoon double-acting baking powder ¾ cup sugar ½ cup hydrogenated shortening ½ cup chopped nuts 2 eggs ½ cup milk Grated rind from one lemon 1. Sift flour, then measure. Add baking powder, salt, and sugar to flour and sift into medium-sized mixing bowl. 2. Cut in shortening with pastry blender or two knives until mixture looks like coarse meal. 3. Mix in nuts. Set aside. 4. Beat eggs with hand rotary beater until foamy. Add milk and blend together. 5. Add egg and milk mixture and grated rind to flour mixture. Mix until just blended. 6. Pour batter into pan lined with waxed paper. 7. Bake in 375 o Fahrenheit oven for one hour. 8. Remove from oven. Immediately loosen bread from pan by running thin spatula around edges. Turn bread onto wire rack to cool and immediately lift off waxed paper. 9. Glaze with mixture of juice of one lemon and ¼ cup sugar. Mix lemon juice and sugar for glaze. Brush top of loaf several times with glaze while bread is hot. 10. Cover tightly or wrap cooled bread to prevent drying.

Orange Bread High and wide this makes the largest loaf of all our bread. It is tasty, too, with an orange glaze. Preheat oven to 375 o Fahrenheit. Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan. 5,000 and 7,000 Feet 3 cups sifted all-purpose flour 4 teaspoons double-acting baking powder 1 / 3 cup sugar ½ cup hydrogenated shortening ½ cup chopped nuts 1 egg 2 / 3 cup milk ½ cup fresh or diluted frozen orange juice ½ cup orange marmalade Grated rind of one orange 1. Sift flour, then measure. Add baking powder, salt, and sugar to flour and sift into medium-sized mixing bowl. 2. Cut in shortening with pastry blender or two knives until mixture looks like coarse meal. 3. Mix in nuts. Set aside. 4. Beat egg with hand rotary beater until foamy. Add milk, orange juice, and marmalade and blend together. 5. Add egg and milk mixture and grated rind to flour and shortening mixture. Mix until just blended. 6. Pour batter into pan lined with waxed paper. 7. Bake in 375 o Fahrenheit oven for one hour. 8. Remove from oven. Immediately loosen bread from pan by running thin spatula around edges. Turn bread onto wire rack to cool and immediately lift off waxed paper. 9. Glaze with mixture of ¼ cup orange juice and ¼ cup sugar. Brush top of loaf several times with glaze while bread is hot. 10. Cover tightly or wrap cooled bread to prevent drying. 69

70 Cake Doughnuts Homemade cake doughnuts are a treat for teenagers and others, too! Watch the temperature of that cooking oil. If it is too low, the doughnuts will be grease soaked. Fat that is too hot will smoke, and the doughnuts will be brown yet uncooked in the center. Use a deep-fat fryer or heavy sauce pan that is at least 3 inches deep. Makes 2 dozen doughnuts. Cooking temperature: Heat cooking oil of 2 or more inches deep to 365 o to 370 o Fahrenheit. The temperature drops 8 to 10 degrees when four doughnuts are placed in hot oil. Doughnuts should be fried at temperature of 355 o to 360 o Fahrenheit. Always bring oil back to 365 o to 370 o Fahrenheit before putting in next batch. 5,000 and 7,000 Feet 4 cups sifted all-purpose flour 3 teaspoons double-acting baking powder 1½ teaspoons salt 1 teaspoon nutmeg ½ teaspoon cinnamon 3 egg yolks 1 whole egg 1 cup sugar 2 tablespoons melted fat or cooking oil ¾ cup milk 1. Sift flour, then measure. Add baking powder, salt, nutmeg, and cinnamon to flour and sift together. Set aside. 2. Beat egg yolks and whole egg in large mixing bowl with hand rotary beater until foamy. Gradually beat in sugar. 3. Blend in fat to egg and sugar mixture. 4. Add flour and milk alternately, beginning and ending with flour. Add flour in four portions and milk in three. Stir just until blended. Do not over mix. 5. Set aside and let stand for 20 minutes.

6. Place half of dough on well-floured surface. Knead lightly about 10 times. Roll dough to thickness of 1 / 3 to ½ inch. Cut with doughnut cutter which has been dipped in flour. 7. Drop doughnuts into hot cooking oil of 365 o to 370 o Fahrenheit. Fry only as many doughnuts at one time as will float on top easily. As soon as doughnuts rise to surface, turn them over. Turn often thereafter until golden brown and done about two and one-half minutes. 8. Remove with tongs, holding doughnuts over pan a second to allow dripping. 9. Drain on paper toweling. 10. Roll in granulated or powdered sugar while warm or dip in glaze. Variation: Chocolate doughnuts Substitute ½ cup cocoa for ½ cup flour. Sift cocoa two times with flour. 71

72 Orange-Dr Drop Doughnuts This is a quick doughnut to make no rolling out just drop from a spoon. Use a deep-fat fryer or heavy sauce pan at least 3 inches deep. Makes 3½ dozen 1½-inch doughnut balls Cooking temperature: Heat cooking oil of 2 or more inches deep to 365 o to 370 o Fahrenheit. The temperature drops about 5 degrees when six doughnut balls are placed in hot oil. Balls should be fried at temperature of 355 o to 360 o Fahrenheit. Always bring oil back to 365 o to 370 o Fahrenheit before putting in next batch. 5,000 Feet 2¾ cups sifted all-purpose flour 2½ teaspoons double-acting baking powder 2 tablespoons grated orange rind (rind from two medium-sized oranges) ½ cup orange juice 1 whole egg 2 egg yolks ½ cup sugar 2 tablespoons melted fat or cooking oil 7,000 Feet 2¾ cups sifted all-purpose flour 2¼ teaspoons double-acting baking powder 2 tablespoons grated orange rind (rind from two medium-sized oranges) ½ cup orange juice 1 whole egg 2 egg yolks ½ cup sugar 2 tablespoons melted fat or cooking oil 1. Sift flour, then measure. Add baking powder and salt to flour and sift together. Set aside. 2. Grate orange rind and measure orange juice. Set both aside. 3. Beat whole egg and egg yolks in medium-sized mixing bowl with hand rotary beater until foamy. Gradually beat in sugar. 4. Add fat and grated orange rind to egg mixture and blend. 5. Add flour and orange juice alternately, beginning and ending with flour. Add flour in three portions and orange juice in two portions. Stir just to blend after each addition. Do not over mix.

6. Drop six balls by small teaspoonfuls into hot cooking oil 365 o to 370 o Fahrenheit. Dip spoon into hot fat occasionally to prevent dough from sticking. If cooked balls are larger than 1½ inches, they may not get done in center. 7. As soon as doughnut balls rise to surface, turn. Turn often thereafter until golden brown and done, about 2½ minutes. 8. Remove with tongs; hold balls over pan a second to allow dripping. 9. Drain on paper toweling. 10. Roll in granulated or powdered sugar while warm or dip in glaze. 73

74 Index Cakes Angel food... 26 Applesauce... 22 Chocolate Fudge... 16 Cocoa Chiffon... 30 Egg Yolk Spice... 20 Gingerbread... 24 Golden Loaf... 11 Quick Yellow... 10 Spice... 18 Sponge... 28 Sweet Chocolate... 14 White... 12 Yellow... 8 Cookies Butterscotch Dropped... 38 Butterscotch Squares... 48 Cake Brownies... 46 Chocolate Bit... 35 Creole Kisses... 42 Fruit Bars... 44 Fudge Brownies... 47 Oatmeal (Crunchy)... 40 Oatmeal (Soft)... 41 Rolled... 34 Vanilla Dropped... 36 Quick breads Biscuits... 53 Coffee Cakes Apple... 59 Blueberry Buckle... 58 Cinnamon-Nut... 60 Cornbread... 57 Cornbread (Southern)... 56 Doughnuts Cake... 70 Orange Drop... 72 Loaves Banana-Nut... 63 Cherry... 66 Date-Nut... 64 Lemon... 68 Nut... 62 Orange... 69 Prune... 65 Muffins... 52 Pancakes... 54 Waffles... 55

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