Crescent cook book

It is always uniform in strength and action. Not a matter of luck in baking, but a scientific certainty. It is endorsed by many chemists, physicians and bakers. If you have not tried Crescent Baking Powder, do so at the first opportunity; include it in your order and you will be glad, and sorry, too, that you had not already saved this twenty-five cents on every can and especially when you could have had a better product into the bargain. Read any baking powder advertisement, wherever it may appear, accept all statements as true facts, then remember that Crescent Baking Powder is all that is claimed for the others and even more, for Crescent Baking Powder will do all that the higher priced powders do and do it better. [PAGE SEVEN] WE OFFER $500 REWARD The Crescent Manufacturing Company have had for a number of years a standing offer of $500 to be given to anyone who could find any injurious substance in food resultant from the use of Crescent Baking Powder. This offer still stands. unchallenged and the money is still waiting in the bank. It will always go unchallenged because Crescent Baking Powder is absolutely wholesome and contains no injurious products whatever. CRESCENT MANUFACTURING CO. Seattle, Washington. [PAGE EIGHT] Success in using a printed recipe depends as much upon a correct mixing of the materials as upon using just the proper amount of each ingredient. The writing of recipes is not an exact science and often the printed instructions do not mean just the same to the reader as to the writer. All of the recipes in this booklet have been personally tested and are practical and useful, only requiring to be adapted to the favorite methods of the individual cook, the strength of the flour and quality of the ingredients, etc. Remember that while Crescent Baking Powder will work under the same conditions that any other Baking Powder is used, the best results are obtained with it by allowing the baking to stand 5 to 10 minutes before placing in the oven, and by baking in a moderately hot oven. The following cake recipes without eggs are made practicable by the use of Crescent Baking Powder in their construction. One of the important ingredients in this Baking Powder is: Egg Albumen, Ege : the crystallized white of eggs. O BREAD AND ROLLS CRESCENT BROWN BREAD i4 pint Flour i, pint Rye Flour Potatoes teaspoon Salt pint Indian Corn Meal tablespoon Brown Sugar teaspoons Crescent Baking Powder i4 pint Water Sift four, corn meal, rye flour, sugar, salt and baking powder thoroughly. Peel, wash and boil two mealy potatoes. Rub through Sieve. diluting with water. When cold mix all into a batter. Pour into well-greased mold having a cover. Place it in sauce pan half full of boiling water, where the loaf will simmer one hour without water getting into it. Remove and take off cover. Finish by baking in fairly hot oven thirty minutes. WHOLE WHEAT BREAD 3 cups fine Whole Wheat Flour 1 level teaspoon Salt 2 teaspoons Crescent Baking Powder 2 teaspoons Sugar if desired Milk or milk and water to mix to a light, soft dough (about 114 cups). Sift twice the fiour, salt, baking powder, and sugar if used. Place in a large bowl and mix to a dough with the milk, or milk and water, mixing either with a spoon or knife. When well mixed and smooth turn into a greased pan and cover with another pan inverted, unless the double round sandwich pan is used. in which case fill the lower section of pan. Let the bread stand five or ten minutes, then bake in a steady oven, not too hot. about forty-five minutes. BAKING POWDER BREAD 1 quart Flour 14 teaspoon Sugar 1 teaspoon Salt 2 teaspoons (heaping) Crescent Baking Powder 4 medium sized cold-~ boiled Potato and Water 14 cup broken Nuts