Favorite
Pecipes
KC BAKING POWDER
COOK'S BOOK
JAQUES MANUFACTURING GO.
C H I C A G O
T H E PRICE Y O U
PAY
f o r b a k i n g p o w d e r is n o indication of its leavening
strength, and it is the leavening strength that c o u n t s .
O w i n g t o the greater leavening strength of K C B a k i n g
P o w d e r y o u use less t h a n of high priced b r a n d s .
K C BAKING POWDER
Is a Baking Powder of the Highest Quality
S A M E PRICE
for m o r e t h a n 38 years
€ % P*
Jr
'
Yk
m a i % J
Ounces for
€% P^ ^
/ ' M o r e than a pound and \
\
a half for a quarter
J
m
Z
M
^
i
l
K C is manufactured of only the best and purest materials,
under the careful supervision of expert chemists. K C is always
uniform and is guaranteed to give perfect satisfaction.
Using K C insures fine texture and large volume in your
bakings.
NONE BETTER AT ANY PRICE
K C Baking Powder is distinctly a Double Action Baking
Powder.
A TIME SAVING SUGGESTION
PREPARE your biscuits or muffins AT YOUR CONVENIENCE, place in pans, cover with a wet cloth and set in a cool
place.
BAKE WHEN NEEDED
With the use of K C Baking Powder there is no necessity of
hurrying a dough or batter into the oven.
Several hours may
intervene between the preparation of the dough and the baking.
Do not use more baking powder than directions call for.
"BAKING HELPS"
Always sift flour and K C Baking Powder together
at least three times. The more sifting, the lighter,
finer texture the cakes, biscuits, etc., will be.
To mix a cake, first cream butter and sugar thoroughly, then add yolks, if used. Then alternately add
moisture and flour that has been sifted with baking
powder and stir until smooth and glossy, adding
beaten egg whites after thoroughly mixing.
For cakes, have your oven slow to moderate at
first, until the cake is fully risen; then increase heat
so as to just brown lightly.
Always Use K C Baking Powder
K C EVERYDAY WHITE CAKE
V2 cup butter (4 ozs.)
2 cups pastry flour (8 ozs.)
1 cup granulated sugar (8 ozs.) 2 level teaspoonfuls K C
Yl cup milk
Whites 3 eggs
1 teaspoonful vanilla extract
Frosting for White Cake
Vl CUP granulated sugar (4 ozs.)
V4 cup boiling water
1 ounce or square chocolate
Sifted confectioner's sugar
K C NUT CAKE
Y* cup butter (4 ozs.)
2 cups flour (8 ozs.)
1Y2cups granulated sugar (12 ozs.) 2 level teaspoonfuls K C
% cup milk
1 cup nut meats, chopped fine
Whites of 4 eggs, beaten dry
Chocolate Icing
1 cup granulated sugar (8 ozs.)
White 1 egg, beaten dry
Yl ounce chocolate
1/2 teaspoonful vanilla extract
Vi cup water
K C GRAHAM MUFFINS
1 cup graham flour (5 ozs.)
1 cup pastry flour (4 ozs.)
2 level teaspoonfuls K C Baking
Powder
2 level tablespoonfuls sugar (1 oz.)
Vi teaspoonful salt
1 egg
1 Vi cups milk
3 tablespoonfuls melted butter (V/2 ozs.)
K C DOUGHNUTS
% cup granulated sugar (6 ozs.)
1 cup sweet milk
3 tablespoonfuls melted butter
3 cups flour (12 ozs.)
2 level teaspoonfuls K
I/2 teaspoonful grated nutmeg
1 teaspoonful salt
2 eggs, the whites and yolks
beaten separately
C Baking Powder
K C GERMAN COFFEE CAKE
2% cups sifted flour (9 ozs.)
2 tablespoonfuls melted butter
2 level teaspoonfuls K C Baking 2 tablespoonfuls sugar (1 oz.)
Powder
1 egg
% teaspoonful salt
Milk
K C PLAIN PANCAKES
2 cups sifted pastry flour (8 oz.) About 1 '/i cups sweet milk
2 level teaspoonfuls K C Baking I egg
Powder
2 tablespoonfuls melted butter
Yz teaspoonful salt
The butter may be omitted
K C CREAM CAKE
Vi cup butter (4 ozs.)
V/2 level teaspoonfuls K C
1 cup sugar (8 ozs.)
Baking Powder
Yolks of 2 eggs, beaten light
¡A cup cold water
cups sifted pastry flour (7 ozs.) Whites of 2 eggs, beaten dry
Cream Filling
Vi cup sifted flour (1 oz.)
1 egg, beaten light
% teaspoonful salt
M cup sugar (2'/i ozs.)
1 cup hot milk
1 teaspoonful vanilla extract
1 ounce chocolate
PANCAKE FLOUR can be made easily with. K C Baking
Powder and represents a substantial saving in comparison with
prepared flours.
To Make Your Own Pancake Flour Mix:
2 quarts sifted flour (8 cups or '/2 CUP sugar (4 ozs.)
2 lbs.)
2 level teaspoonfuls salt
3 level tablespoonfuls K C Baking Powder
®
or
1 quart buckwheat flour (4 cups 4 level tablespoonfuls K C
or 1 Vi lbs.)
Baking Powder
1 quart sifted plain flour (4 cups ] /i cup sugar (4 ozs )
or .1 lb.)
3 level teaspoonfuls salt
Place in Mason jars and have an efficient pancake flour for
use at all times.
Only milk is necessary to prepare the batter.
The K C Cook Book contains ninety just such excellent recipes
as these—bread, muffins, cakes and pastry. You can get a copy
FREE by indicating that you are a user of K C Baking Powder
and enclosing 4 cents in stamps to cover postage and packing.
Address
JAQUES MFG. CO.
Dept. C-B
CHICAGO
K C BAKING POWDER BISCUIT
3 cups pastry flour (12 ounces)
3 level tablespoonfuls short3 level teaspoonfuls K C Baking
ening
Powder
About 1 cup milk or water
V± teaspoonful salt
K
C JELLY
1 cup sifted pastry flour (4 oz.)
Scant half teaspoonful salt
1% level teaspoonfuls K C Baking
Powder
Grated rind of 1 lemon
ROLL
2 eggs, beaten light
1 cup sugar (8 oz.)
cup hot milk
Glass of jelly
Powdered sugar
Millions of Pounds Used
by the Government
Same Price for Over 38 Years