Recipes (Good Luck Margarine, 1927)

Give children Good Luck—a sturdy food for sturdy kids [ 13 Checkerboard, Mosaic and Ribbon Sandwiches — for Bridges Teas and Parties AKE three-layer sandwiches of alternating '% inch slices of white and whole wheat bread spread generously with softened Jelke GOOD - LUC, Slice the three-decker sandwiches down in % inch thick slices. Combine three of these slices to make the cubes shown, using first a slice with the whole wheat bread in the center, then the white, then whole wheat. Spread each layer with GOOD LUCK. Press, and slice thin. CHEESE AND PARSLEY ROLL EMOVE crusts from sandwich loaf. Cut thin slices lengthwise of loaf. Spread whole slice with Jelke GOOD LUCK, then with filling made from cream cheese softened with cream or salad dressing and mixed with lots of chopped parsley. Roll each long slice up like a Jelly Roll. Let stand few minutes, then slice thin. Each loaf makes five rolls. Each roll cuts 8 slices. 14 |] Combines the rich food values of milk and meat fats Layer Loaf Sandwiches — Enhanced by the Delicious Country Flavor of Jelke GOOD LUCK EMOVE crusts from sandwich loaf. Cut in five lengthwise slices. Spread each with Jelke GOOD LUCK, Put bread together like a layer cake, then cover the loaf with softened cream cheese like cake frosting. Decorate the top. Make 12 hours before using, and press before covering with cheese. 1st layer: Chop sweet pickles with parsley. Moisten with dressing. 2nd layer: Hard-cooked egg whites chopped, mixed with cream cheese and dressing. 3rd layer: Hard-cooked egg yolk mixed with GOOD LUCK. 4th layer: Finely chopped boiled ham or tongue or smoked beef, with dressing. CINNAMON TOAST 1. Toast the required number of slices of bread. 2. For every 6 slices toast, mix the following amount of spread until soft and creamy: 3 tablespoons Jelke GOOD LUCK 2 tablespoons sugar Margarine 2 teaspoons cinnamon 3. Spread the slices of toast thickly with the mixture. 4. Place them on broiler, and toast under the flame slowly until the sugar and cinnamon mixture bubbles hard. Delicious flavor, abundant food value, assured purity ee Kf RE Uo it (For Cake Fillings and Icings see pages 23 and 25) O be successful in cake baking. one must be careful—careful in measurements and careful in the choice of ingredients. Special pastry flour gives a more delicate texture than bread flour, but is not necessary in these recipes unless particularly indicated. If bread flour is used, reduce the amount by two tablespoons for each cup called for, and do not beat the batter as long. A fine-grained sugar makes a finer-grained cake. If it is coarse, the sugar should be sifted and the larger crystals reserved for syrups, etc. Salt is used to bring out the flavor, but should be added with the flour. It has a tendency to toughen egg whites if added to them. Baking powder, soda, and eggs lighten the mixture, the air in one well-beaten white of egg being equivalent in raising power to the gas from one-half teaspoon baking powder. If the number of eggs in a recipe is decreased add baking powder in this proportion or omit if more eggs are used. Shortening plays a very important part in successful cake baking. Jelke GOOD LUCK Margarine will be found ideal for this purpose and may be used in any cake recipe in place of the amount of butter indicated. The liquid is generally milk or water, although coffee may be used in chocolate or spice cake. GOOD LUCK evaported milk with an equal amount of water may be used. if desired. Pans may be greased with GOOD LUCK Margarine on the bottom, or a piece of thin paper, ungreased, will be found satisfactory. Remove paper as soon as cake is turned out on rack to cool, which is about three minutes after leaving the oven. The sides need no attention, as the cake shrinks from them when done.